Sesame-Ginger Miso Ramen with Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 bowl of ramen noodles swimming in a savory miso broth infused with sesame and ginger, topped with a perfectly soft-boiled egg. This Japanese-inspired noodle recipe (vegetarian option), 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 tbsp, grated fresh ginger
1 tbsp sesame oil
1 tbsp soy sauce
2, minced garlic cloves
2, thinly sliced green onions
1 cup baby spinach
2 large eggs
1 tsp, toasted sesame seeds

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Instructions

Step 1: Bring 4 cups vegetable broth to a simmer in a medium pot over medium heat. Whisk in 3 tbsp white miso paste until fully dissolved.
Step 2: Add 1 tbsp grated fresh ginger, 2 minced garlic cloves, 1 tbsp sesame oil, and 1 tbsp soy sauce to the broth. Simmer gently for 5 minutes to develop flavors.
Step 3: Meanwhile, bring a small pot of water to a boil. Gently lower 2 large eggs and cook for exactly 7 minutes for soft-boiled yolks. Transfer eggs to ice bath to cool, then peel and halve.
Step 4: Add 4 oz ramen noodles to the simmering broth and cook for 3-4 minutes until tender but still springy.
Step 5: Stir in 1 cup baby spinach and cook for an additional minute until wilted.
Step 6: Divide noodles and broth between two bowls. Top each with 1 soft-boiled egg half, 1 tsp toasted sesame seeds, and 2 thinly sliced green onions.