Mushroom and Spinach Miso Ramen with Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting bowl of miso ramen featuring sautéed mushrooms, fresh spinach, and a perfectly soft-boiled egg to enrich the broth. This Japanese-inspired soup recipe (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

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Ingredients

4 oz ramen noodles
4 cups vegetable broth
3 tbsp white miso paste
1 cup shiitake mushrooms, sliced
2 cups fresh spinach
1 tbsp sesame oil
1 garlic clove, minced
2 soft-boiled eggs
2 tbsp green onions, sliced
1 tbsp soy sauce

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Instructions

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.
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.
Step 3: Meanwhile, cook 4 oz ramen noodles in boiling water for 3 minutes until just tender, then drain.
Step 4: Add 2 cups fresh spinach to the mushroom skillet and cook for 1 minute until wilted.
Step 5: Divide noodles into two bowls. Pour the warm miso broth over the noodles, then top with the mushroom-spinach mixture.
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.