Ingredients
Nutrition per serving
- Calories
- 710
- Protein
- 31 g
- Carbs
- 78 g
- Fat
- 33 g
- Saturated fat
- 14 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 2,090 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Lower the eggs into a small pot of boiling water and cook for exactly 6 ½ minutes, then move to a bowl of cold water. Peel and halve when cool enough to handle.
Meanwhile, heat the sesame oil in a pot over medium heat and cook the garlic and ginger for 1 minute. Add the broth and bring to a simmer.
Put the miso in a small bowl, whisk in a ladle of the hot broth until smooth, then stir it back into the pot with the soy sauce. Keep it hot but do not let it boil.
Cook the noodles and corn in a separate pot of boiling water for 2 minutes, adding the spinach for the last 10 seconds. Drain.
Divide the noodles, corn and spinach between bowls, ladle over the broth and top each with a halved egg, half the butter, the scallions and sesame seeds.
Tips
- Cooking the noodles separately keeps the broth clear and stops it turning starchy.
- Miso loses flavor if it boils, so add it at the end and keep the broth just below a simmer.
- Add sliced leftover pork, rotisserie chicken or tofu to make it heartier.
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Gear that helps
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Salad spinner Dry greens so dressing actually sticks.
- Balloon whisk Smooth sauces and lump-free batters.
- Mixing bowl set Nesting bowls for every prep job.
Pantry finds
- White miso Savory depth for glazes and soups.
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