Make the Broth

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add Spices: Stir in the curry powder and ground ginger, and cook for another 30 seconds to bring out the spices’ flavors.
3. Add Liquid Ingredients: Pour in the chicken or vegetable broth, coconut milk, soy sauce, and miso paste (if using). Stir well to combine. Bring to a simmer over medium heat.
4. Simmer: Let the broth simmer for about 10-15 minutes, allowing the flavors to develop. You can adjust the seasoning by adding more soy sauce or curry powder to taste.

Cook the Noodles and Vegetables

1. Cook the Ramen: In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
2. Sauté the Veggies: In the same pot as the broth, add the sliced mushrooms, spinach, shredded carrots, and corn. Simmer for another 5 minutes, until the vegetables are tender.
3. Prepare the Eggs: If adding boiled eggs, cook them to your preferred doneness. Soft-boiled eggs (with runny yolks) are especially delicious in ramen! Peel and halve them once they’re ready.

Assemble the Ramen

1. Add the Noodles: Divide the cooked ramen noodles between four bowls. Pour the hot coconut curry broth and veggies over the noodles.
2. Top with Toppings: Add the boiled egg halves, garnish with sliced green onions, cilantro, and a sprinkle of red chili flakes or Sriracha for extra spice.