Ingredients
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1 cup baby spinach
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2 (3 oz) pkgs instant ramen
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1 clove garlic, minced
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1 (1/2 inch) piece ginger, peeled and minced
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2 tbsp miso paste
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1/2 cup shredded rotisserie chicken
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2 tbsp chopped green onions
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2 tbsp shredded carrots
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2 soft-boiled eggs, peeled and halved
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Crushed red pepper, for garnish (optional)
Steps
1
Between two heat-proof bowls, evenly divide baby spinach, ramen noodles, garlic, and ginger. Add 1¾ cups boiling water to each bowl. Cover bowls and let soften 3 minutes.
2
Uncover bowls and add 1 ramen seasoning packet and 1 tablespoon miso paste to each bowl. Stir until miso has melted in with noodles. Top bowls with rotisserie chicken, green onions, shredded carrots, and eggs. Garnish with crushed red pepper, if desired.
Tips
To make soft-boiled eggs: Fill a medium pot with water and heat to a gentle simmer. Using a slotted spoon, carefully lower eggs into water and let simmer 6 to 7 minutes. Set a bowl of ice water nearby. Remove eggs and chill immediately in the ice water until cool enough to handle, 1 to 2 minutes. Tap the bottom of each egg to crack off a little bit of the shell, then carefully peel.
