Ham and Miso Ramen

Warm up with a bowl of this hearty Japanese-style noodle soup.


  • 12 oz ramen noodles
  • 8 cups low-sodium chicken broth
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 4 tsp miso paste
  • 4 cups packed baby spinach
  • 8 oz Kentucky Legend Quarter Sliced Ham, chopped
  • 4 soft-cooked eggs, peeled and halved
  • 1/2 cup chopped green onion


  1. Cook ramen noodles in boiling water according to package directions; drain.
  2. In large saucepan, bring chicken broth, soy sauce, garlic and ginger to boil; reduce heat and simmer for 5 minutes until well heated and combined. Stir in miso; do not boil.
  3. Divide noodles among bowls. Top with spinach and ladle broth over top. Top with ham, eggs and green onion.
  • To soft-cook eggs: Place eggs in saucepan; pour in enough cold water to cover. Reduce heat to low simmer and cook for 7 minutes. Drain and rinse under cold water for 1 minute; carefully peel eggs.
  • Look for mild-flavored white miso for this recipe. It keeps for up to 1 year in the fridge.

Nutrition Information

(Per ΒΌ recipe)
Calories 650
Fat 25 g
Cholesterol 225 mg
Sodium 2100 mg
Carbohydrate 71 g
Fiber 6 g
Sugars 9 g
Protein 35 g
prep time
10 MIN
total time
20 MIN