Eating around the World Showcase at home has been delicious! How have I gone 33 years without trying this soup?! It’s simple, quick, and perfect way to warm up on a cool evening. I paired it with a Violet Sake and made one of Epcot’s Flower and Garden favorites – Frushi for dessert.
The serving says 2, but it was just the right amount for me, my husband and 2 little ones. I cut the siracha from the recipe for the kids, but had it available for my husband and I at the table. This recipe is a keeper!
4 cups Chicken Broth
2 Tbsp Siracha
2 Tbsp white miso paste
8 ounces Somen noodles
8 ounces spinach
2 soft boiled eggs
1 scallion, diced
sesame seeds for garnish
In a medium pot, bring water to boil and cook somen noodles according to package directions.
In a large pot over medium heat, bring chicken broth to a simmer, add miso and siracha, stir until combined. Add spinach and let soften, remove from heat.
Divide ramen noodles into 2 bowls, spoon soup mixture on top, and garnish with egg, scallion, and sesame seeds.