Heat 1 tsp sesame oil in a pot over medium heat. Add minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant (don’t let them brown!).

Pour in 4 cups broth, 2 tbsp soy sauce, and 1 tbsp miso paste. Whisk until the miso dissolves completely.

Simmer gently for 10 minutes on low heat. (Pro tip: Drop in a kombu strip while simmering for an extra umami kick—remove it before serving.)

In a separate pot, boil water and cook ramen noodles for 2–3 minutes (check the package timing—you want them al dente, not mushy).

Drain immediately, rinse under cold water to stop cooking, and drizzle with a splash of sesame oil to prevent sticking.

While the broth simmers, heat a skillet over medium-high. Toss sliced mushrooms in a pinch of salt and cook for 4–5 minutes until golden. Add spinach in the last 30 seconds to wilt slightly.

Divide noodles between two bowls. Ladle the hot broth over them—the noodles will warm through instantly.

Arrange mushrooms and spinach on top, then nestle in halved soft-boiled eggs. (Tip: For Instagram-worthy presentation, place toppings in small, colorful piles.)

Drizzle with chili oil for heat, sprinkle sesame seeds for crunch, or add nori strips for a salty bite.