DINNERFRESHMEAL EST. 2026 // USA
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15-Minute Miso Ramen Bowl

A savory miso broth, quick-cooked noodles, and a jammy egg — real ramen night energy, fast.

TOTAL TIME15 min
SERVES2
DIFFICULTYEasy

Ingredients

  • 4 cups chicken or vegetable stock
  • 3 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, grated
  • 2 packs instant ramen noodles (seasoning discarded)
  • 2 soft-boiled eggs, halved
  • 1 cup baby spinach
  • Sliced scallions and chili oil, for serving

Method

  1. Build the broth

    Bring the stock to a gentle simmer in a pot. Whisk in the miso paste, soy sauce, sesame oil, and garlic until the miso is fully dissolved.

  2. Cook the noodles

    Add the ramen noodles and cook for 2 to 3 minutes, until just tender.

  3. Wilt the spinach

    Stir in the spinach for the last 30 seconds, just until wilted.

  4. Serve

    Divide the noodles and broth between two bowls. Top each with a halved soft-boiled egg, scallions, and a drizzle of chili oil.

Don't let the broth come to a hard boil once the miso is in — it dulls the flavor. A gentle simmer is all you need.

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