Packed with noodles, this popular Japanese soup makes a comforting lunch. The soft boiled egg on top adds a wonderful richness
4 cups (1 L) chicken broth
2 tbsp (30 mL) miso
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) rice wine vinegar
1 clove garlic, minced
1 tbsp (15 mL) fresh gingerroot, minced
1 carrot, shredded or cut into matchsticks
1/4 lb (0.2 kg)shiitake mushrooms, stems removed and sliced
2 packages instant ramen noodles (each 85 g)
4 soft boiled eggs, peeled and halved
2 green onions, thinly sliced diagonally
1 sheet nori, toasted and torn
ONE: In saucepan, bring broth to boil; reduce heat to medium-low. Add mi-so, soy sauce, rice wine vinegar, garlic and ginger; simmer until fragrant, approximately 10 minutes.
TWO: Return to boil; cook carrot and mushrooms until tender, approximately 2 or 3 minutes.
THREE: Meanwhile, in separate saucepan of boiling water, cook ramen noodles until tender, approximately 1 or 2 minutes (reserve spice packets for another use). Drain and transfer to 4 large soup bowls.
FOUR: Ladle broth over noodles. Divide carrot and mushrooms among bowls. Top each serving with soft boiled egg; garnish with green onions and nori.