Mushroom and Spinach Miso Ramen with Soft-Boiled Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting bowl of miso ramen featuring sautéed mushrooms, fresh spinach, and a perfectly soft-boiled egg to enrich the broth. This japanese-inspired soups (vegetarian) ready in about 25 minutes pairs ramen noodles, vegetable broth, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring 4 cups vegetable broth to a gentle simmer in a medium pot. Whisk in 3 tbsp white miso paste until fully dissolved, then keep warm on low heat.
  2. Step 2: Heat 1 tbsp sesame oil in a skillet over medium heat. Add 1 minced garlic clove and 1 cup sliced shiitake mushrooms. Sauté for 5 minutes until mushrooms are tender and fragrant.
  3. Step 3: Meanwhile, cook 4 oz ramen noodles in boiling water for 3 minutes until just tender, then drain.
  4. Step 4: Add 2 cups fresh spinach to the mushroom skillet and cook for 1 minute until wilted.
  5. Step 5: Divide noodles into two bowls. Pour the warm miso broth over the noodles, then top with the mushroom-spinach mixture.
  6. Step 6: Peel 2 soft-boiled eggs (cooked for 6 minutes in boiling water), halve them, and place on top. Garnish with 2 tbsp sliced green onions and drizzle 1 tbsp soy sauce over each bowl before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Mushroom and Spinach Miso Ramen with Soft-Boiled Egg take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom and Spinach Miso Ramen with Soft-Boiled Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ramen noodles from drying out.

Can I substitute ingredients in Mushroom and Spinach Miso Ramen with Soft-Boiled Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom and Spinach Miso Ramen with Soft-Boiled Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom and Spinach Miso Ramen with Soft-Boiled Egg vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes