Spicy Yasakani-Inspired Ramen with Miso Broth and Soft-Boiled Egg

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 bowl of ramen featuring a rich miso broth, tender noodles, spicy chili oil, and a silky soft-boiled egg, inspired by Pekin’s Yasakani Ramen & Grill. This Japanese-inspired noodle recipe, ready in about 40 minutes, pairs chicken broth, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 30 min Serves 4 Japanese cuisine 450 cal/serving

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Ingredients

6 cups chicken broth
3 tbsp white miso paste
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger, grated
3 garlic cloves, minced
4 pieces dried shiitake mushrooms
12 oz ramen noodles
4 soft-boiled eggs
1/4 cup green onions, sliced
1 cup bean sprouts
2 tbsp chili oil
2 nori sheets, cut into strips
1 tbsp toasted sesame seeds

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Instructions

Step 1: In a large pot, pour 6 cups chicken broth and add 4 dried shiitake mushrooms; bring to a boil then reduce to a simmer for 20 minutes to infuse flavor.
Step 2: Remove shiitake mushrooms and stir in 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp grated ginger, and 3 minced garlic cloves; simmer gently for 5 minutes until fragrant.
Step 3: Meanwhile, bring a separate pot of water to boil and cook 12 oz ramen noodles for 3-4 minutes until just tender; drain and rinse under cold water to stop cooking.
Step 4: Prepare 4 soft-boiled eggs by boiling eggs for 7 minutes in simmering water, then transferring to ice water before peeling.
Step 5: Divide noodles into 4 bowls; ladle hot miso broth over noodles. Top each bowl with 1 soft-boiled egg halved, 1/4 cup bean sprouts, 1 tbsp sliced green onions, 1/2 tbsp chili oil, nori strips, and 1/2 tbsp toasted sesame seeds for a spicy and nourishing finish.