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Miso-Mushroom Ramen with Jammy Eggs
Ingredients
  • 4 large eggs
  • 4 tablespoons canola oil, divided
  • 3 8-oz.pkg. sliced cremini mushrooms
  • ½ teaspoon kosher salt
  • 5 ounces fresh baby spinach
  • 1 2-in. piece fresh ginger, peeled and grated
  • 4 cloves garlic, grated (2 tsp.)
  • 6 cups mushroom broth or lower-sodium vegetable broth
  • ¼ cup white miso
  • 6 to 7 oz. instant ramen noodles (from 2 [3-to-3 ½-oz.] pkg., seasoning packets discarded)
  • 1 tablespoon toasted sesame oil
  • Chili crisp and/or toasted sesame seeds, for topping (optional)
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