Why This Recipe Works

Adding miso to lightly browned vegetables gave the broth extra sweet-savory flavor.

Before You Begin

For soft-cooked eggs with set whites and fluid yolks, boil the eggs for 6 minutes.

Instructions

Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and scallions and cook until lightly browned and tender, about 5 minutes. Stir in ginger and miso and cook until fragrant, about 30 seconds. Whisk in broth and bring to boil.

Add ramen and cook, stirring occasionally to break up noodles, until tender, about 3 minutes. Off heat, stir in spinach

Divide broth, noodles, and vegetables evenly among 4 bowls. Top each portion with 1 egg. Serve with chili-garlic sauce.