Ramen-Inspired Miso Soup with Soft-Boiled Egg and Scallions

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 drafted and published.

A comforting miso broth enriched with umami, topped with a silky soft-boiled egg and fresh scallions to evoke classic ramen flavors. This Japanese-inspired soup recipe, ready in about 30 minutes, pairs white miso paste, vegetable broth, fresh ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 15 min Serves 2 Japanese cuisine 180 cal/serving

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Ingredients

3 tbsp white miso paste
4 cups vegetable broth
1-inch piece fresh ginger, sliced
2 garlic cloves, smashed
1 tbsp soy sauce
2 large eggs
3 stalks scallions, thinly sliced
1 tsp toasted sesame oil
1/2 cup shiitake mushrooms, sliced
1 cup fresh spinach

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Instructions

Step 1: In a medium saucepan, combine 4 cups vegetable broth with 1-inch sliced fresh ginger and 2 smashed garlic cloves. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse flavors.
Step 2: Meanwhile, place 2 large eggs in boiling water and cook for exactly 7 minutes for soft-boiled yolks. Transfer eggs to ice water to cool, then peel carefully.
Step 3: Remove ginger slices and garlic from the broth. Whisk in 3 tablespoons white miso paste and 1 tablespoon soy sauce until fully dissolved.
Step 4: Add 1/2 cup sliced shiitake mushrooms and 1 cup fresh spinach to the broth. Simmer for 3-4 minutes until mushrooms soften and spinach wilts.
Step 5: Ladle soup into bowls, halve the soft-boiled eggs and place on top. Drizzle 1 teaspoon toasted sesame oil and sprinkle 3 thinly sliced scallion stalks over each bowl before serving.