Quick Miso Ramen

Instructions

1. Lower the eggs into boiling water and cook for 6 min 30 sec, then cool in cold water and peel. Keep the water boiling for the noodles.

   Start 6:30 timer

2. Heat the sesame oil in the large pot over medium heat. Add the garlic and ginger and stir for 1 minute. Add the broth and soy sauce and bring to a simmer.

   Start 1:00 timer

3. Whisk the miso with a ladle of the hot broth until smooth, then stir it into the pot. Keep the broth hot but not boiling.

4. Cook the noodles in the boiling water as the package says, usually 2–4 minutes. Drain.

   Start 2:00 timer

5. Divide the noodles and spinach among bowls and ladle the hot broth over them to wilt the spinach. Top with halved eggs, corn, scallions and a drizzle of chili oil.