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 1/2-oz.] pkg., seasoning packets discarded)
- 1 tablespoon toasted sesame oil
- Chili crisp and/or toasted sesame seeds, for topping (optional)
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