1-First, bring a pot of water to a boil for the eggs, as they need to cook just right for that creamy texture. In a separate heavy-bottomed pot, heat 1 tablespoon of cooking oil over medium heat, then add 3 tablespoons of white miso paste and 2 minced garlic cloves. Stir this mix for about one minute to release the aromas and build a strong base.

2-Building the Broth and Cooking the Eggs: Next, slowly whisk in 6 cups of low-sodium chicken or vegetable stock and 1/3 cup of canned regular coconut milk to fully dissolve the miso paste. This step is crucial to avoid lumps and keep the broth smooth and creamy. Stir in 2 tablespoons of soy sauce and bring everything to a simmer, letting the flavors meld together.

3-While the broth simmers, gently lower the 2 large eggs into the boiling water. Cook them for 7 minutes if they’re at room temperature or 8 minutes if refrigerated, then cool and peel them carefully. This timing gives you soft-boiled eggs that add authenticity and a nice texture to your ramen.

4-Adding Noodles and Finishing Touches: Now, add the 2 packets of instant ramen noodles (discarding the seasoning packets) and 5 ounces of baby spinach to the simmering broth. Cook until the noodles are tender, following the package instructions, which usually takes just a few minutes. Be sure to taste the broth and adjust flavors as needed, like adding a dash of soy sauce if it needs more depth.

5-Once everything is ready, divide the noodles and broth into bowls, then halve the eggs and place them on top. Garnish with thinly sliced green onions and optional items like white or black sesame seeds, Sriracha, toasted sesame oil, or chili oil for extra kick. The total preparation time is about 30 minutes, with 10 minutes for prep and 20 for cooking, making it perfect for a quick meal.