|10 oz||(285 g) dried ramen noodles|
|1/2 cup||(200 g) bamboo shoots (fresh or canned), sliced|
|1/2 cup||(170 g) corn kernels (fresh or canned), drained|
|1/3 cup||(80 g) spinach (defrosted or fresh)|
|8 cups||(2 liters) pork (or vegetable) broth|
|2 tsp||instant dashi granules|
|1 tbsp||soy sauce, or to taste|
|4 tbsp||fresh miso paste|
|1 cup||(100 g) fresh bean sprouts|
|1 stalk||green onion (scallions), finely chopped|
|4 tsp||chili oil (optional)|
- Place the whole, uncracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.
- Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles take about 3 minutes to cook). Drain and rinse with cold water to stop the cooking.
- Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.
- In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if desired. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.
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