Best Ramen Broth Recipe
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A rich, creamy miso ramen broth that looks and tastes like something from a ramen shop, but takes less than 30 minutes. Built with white miso paste, coconut milk, and pantry staples — topped with jammy soft-boiled eggs and fresh veggies.
Ingredients
Instructions
Fill a small saucepan with water and bring it to a boil for the soft-boiled eggs.
Place a large heavy-bottomed pot over medium heat and add the cooking oil.
Once the oil is hot, add the white miso paste and minced garlic. Stir together for about a minute until fragrant.
Slowly pour in the chicken stock and coconut milk, whisking as you go to fully dissolve the miso paste. Stir in the soy sauce.
Bring the broth to a gentle simmer and let it cook while you handle the eggs.
Once the small pot is at a low simmer, gently lower the eggs in with a spoon.
Set the timer for 7 minutes for room temperature eggs, or 8 minutes if straight from the fridge.
When the timer goes off, run the eggs under cold tap water until cool enough to handle. Peel and slice in half.
Back at the broth pot, stir in the instant ramen noodles and baby spinach.
Simmer until the noodles are just tender, about 2-3 minutes. Pull them a touch early to avoid mushy noodles.
Divide the noodles and broth between two bowls. Top with a sliced soft-boiled egg, green onions, sesame seeds, and a drizzle of sriracha or chili oil.
