Quick Instant Ramen with Spicy Miso Broth and Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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.

Elevate instant ramen noodles with a spicy miso broth, crunchy scallions, and a perfectly soft-boiled egg for a comforting meal in under 15 minutes. This Japanese-inspired Instant Pot recipe, ready in about 15 minutes, pairs instant ramen noodles, vegetable broth, red 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 1, 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: 5 min Cook: 10 min Serves 1 Japanese cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 package instant ramen noodles
2 cups vegetable broth
1 tbsp red miso paste
1 tsp chili garlic sauce
1 large soft-boiled egg
2 stalks scallions, sliced
1 tsp sesame oil
1 tbsp soy sauce

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring 2 cups vegetable broth to a boil in a medium saucepan over high heat. Whisk in 1 tablespoon red miso paste and 1 teaspoon chili garlic sauce until dissolved and the broth is steaming.
Step 2: Add 1 package instant ramen noodles to the broth and cook uncovered for 3 minutes, stirring occasionally to separate the noodles.
Step 3: Meanwhile, place 1 large egg in boiling water and cook for exactly 6 minutes for a soft-boiled center, then transfer to ice water to cool before peeling.
Step 4: Stir 1 tablespoon soy sauce and 1 teaspoon sesame oil into the broth for added depth.
Step 5: Transfer noodles and broth to a bowl, peel and halve the soft-boiled egg, placing it on top. Garnish with 2 sliced scallions before serving immediately.