Speedy Vegetarian Miso Ramen with Soy Eggs

1.First, prepare the eggs: Bring a small saucepan of water to a rolling boil. Gently lower the 2 large eggs into the boiling water. Boil for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs.

2.While eggs cool, prepare the marinade: In a small zip-top bag or container, combine 1/4 cup soy sauce and 1/4 cup water. Place the peeled, soft-boiled eggs into the marinade, ensuring they are mostly submerged, and set aside while you make the ramen (they will infuse flavor quickly).

3.In a large pot or Dutch oven, combine the vegetable broth, miso paste, 1 tablespoon soy sauce, grated ginger, minced garlic, and sesame oil. Whisk well until the miso paste is fully dissolved.

4.Place the pot over medium-high heat and bring the mixture to a gentle simmer. Do not allow it to boil vigorously, as high heat can diminish the flavor of the miso.

5.Once simmering, add the dried ramen noodles, sliced shiitake mushrooms, and shredded carrots to the pot.

6.Cook according to the ramen noodle package directions, usually about 3 to 5 minutes, stirring occasionally to prevent the noodles from sticking.

7.In the final minute of cooking, stir in the baby spinach until it wilts completely into the broth.

8.Taste the broth and adjust seasoning if necessary, adding a splash more soy sauce for saltiness or a dash of water if it seems too concentrated.

9.Ladle the ramen, broth, mushrooms, and spinach into two large bowls. Carefully remove the marinated eggs from their marinade, slice them in half, and place two halves on top of each serving.

10.Garnish immediately with sliced scallions, toasted sesame seeds, and chili garlic sauce if desired.