Ingredients

• 1 tbsp oil
• 2 cups sliced shiitake mushrooms
• 3 green onions, sliced
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger
• 4 cups mushroom broth
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 2 packages instant ramen noodles, seasoning packets discarded
• 2 cups chopped baby spinach
• 4 large eggs, soft-boiled, peeled and halved

Preparation

In a large saucepan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until they begin to soften, 5 to 7 minutes. Add the green onion, garlic, and ginger. Cook, stirring, for another minute. Add the mushroom broth, miso paste, and soy sauce. Bring the mixture to a boil, stirring until the miso paste is completely dissolved. Add the ramen noodles, reduce the heat to medium, and simmer until the noodles are cooked, about 3 minutes. Stir in the spinach and cook for an additional minute.
Serve immediately with a soft-boiled egg or store in the refrigerator for up to 4 days. Keep in mind that the noodles will absorb the liquid while stored. You can add more mushroom broth while reheating.