In a medium bowl, mix together miso, garlic, and 3 Tbsp. of water.

Use 1 Tbsp. of the miso paste as a seasoning for your protein. Fully cook your protein, thinly slice, and keep warm.

If adding spinach or mushrooms, sautee during this step and keep warm.

Fill a medium pot ¾ full of water, cover, and bring to a boil.

In a separate large stock pot, warm half of the sesame oil on medium heat. Add the miso paste from step 1 and saute for 2-3 minutes.

Add 8 cups of water and broth packets. Bring stock to a boil on high heat and then lower heat and simmer for 8-10 minutes.

Gently lower eggs into the medium pot of boiling water from step 3 and boil for 8-10 minutes (8 for soft, 10 for hard-boiled). Prepare an ice bath for the eggs by adding ½ ice and ½ cold water to a medium bowl. Important: keep the boiling water for step 5!

When the eggs are done, place them in the ice bath for 2-3 minutes. Peel the eggs by cracking on a hard surface and rolling until shell becomes loose. Remove the shells and keep warm.

Add the ramen noodles to the medium pot of boiling water from step 3 and cook for 3-4 minutes.

Drain using a colander and rinse the noodles under warm water. Tip: toss noodles in a little oil to prevent them from sticking.

Divide cooked noodles between large soup bowls, ladle the miso broth over the noodles, and add your favorite toppings: menma (seasoned bamboo), green onions, nori (seaweed), sesame oil, and chili garlic sauce (spicy)!

(Optional) serve with halved boiled eggs, prepared protein, and/or sauteed spinach and mushrooms.

Enhance your meal with a music playlist takeoutkit.com/playlists

どうぞめしあがれ douzo meshiagare “Enjoy your meal!”