Ingredients
- 2 large eggs
- 8 ounces spinach
- 2 packets dried instant ramen (about 6 ounces)
- 4 cups dashi, vegetable stock, or chicken stock
- 3 tablespoons miso paste
- Soy sauce to taste
- 1/2 cup corn kernels
- Dried seaweed (the individual packs of nori snacks are perfect for this)
- 2 scallions, green parts chopped
Preparation
Step 1
In a medium pot, cover the eggs with water and bring the water to a boil. Lower the heat to a bare simmer. Cook for 4 to 5 minutes for soft-boiled eggs or 10 minutes for hard-boiled. Remove the eggs with a slotted spoon or mesh strainer and rinse under cold water. Peel the eggs and slice in half. Set aside.
Add more water to the pot (enough to cook the spinach) and return to a boil. Blanch the spinach for 1 to 2 minutes, then drain and run under cold water until it’s cool enough to handle. Squeeze the excess water out of the spinach and set aside.
Cook the ramen noodles according to package instructions, either in a pot or microwave. Drain and separate into 2 serving bowls.
Bring a pot of dashi, vegetable stock, or chicken stock to boil, then lower to a simmer. Add the miso paste and stir until fully dissolved. Season to taste with soy sauce (miso pastes tend to differ in levels of saltiness, so taste before you add the soy sauce.) Turn off the heat.
Pour the soup over the noodles in the bowls. Divide the eggs, spinach, and corn into the serving bowls. Top off each bowl with dried seaweed and chopped scallions and serve.