1-First, bring a small pot of water to a boil for the eggs, which adds protein to your miso ramen. In a large heavy-bottomed pot over medium heat, heat the 1 tablespoon of cooking oil, then add the 3 tablespoons of white miso paste and 2 cloves of minced garlic, stirring for one minute to release their aroma.

2-Slowly whisk in the 6 cups of low-sodium chicken or vegetable stock and 1/3 cup of canned regular coconut milk until the miso dissolves smoothly. Stir in the 2 tablespoons of soy sauce and bring the broth to a simmer, tasting it during cooking to adjust seasoning as needed.

3-Lower the 2 large eggs gently into the simmering water and cook for 7 minutes if they’re at room temperature or 8 minutes if refrigerated. Add the 2 packets of instant ramen noodles (without seasoning packets) and 5 ounces of baby spinach to the simmering broth, cooking until the noodles are just tender to avoid over-softening.

4-Divide the broth and noodles into bowls, then cool the eggs under cold water, peel them, slice in half, and place on top. Garnish with thinly sliced green onions, sesame seeds, and your chosen spicy oil or sauce like sriracha for extra kick.