Canned Chicken Ramen Bowls with Miso-Infused Broth and Crispy Garlic Topping

Begin by preparing the miso-infused broth. In a medium saucepan, combine 4 cups of chicken broth, 2 tablespoons of miso paste, and 1 tablespoon of soy sauce.

Heat over medium heat until the miso is fully dissolved. Next, add 1 teaspoon of sesame oil and 1 teaspoon of grated ginger to the broth, stirring well.

While the broth simmers, cook the ramen noodles according to package instructions, usually about 4-5 minutes.

Drain the noodles and set them aside. In a small skillet, heat 2 tablespoons of vegetable oil over medium heat.

Add 4 cloves of minced garlic and sauté until golden brown and crispy, about 2-3 minutes. Remove the garlic from the skillet and drain on paper towels.

To assemble the bowls, divide the cooked ramen noodles among 4 serving bowls. Pour the hot miso broth over the noodles, ensuring they are well submerged.

Flake 1 can (12.5 ounces) of canned chicken and distribute it evenly among the bowls. Top each bowl with the crispy garlic, 1/2 cup of sliced green onions, and a handful of fresh spinach.

For an extra touch, add a soft-boiled egg to each bowl, if desired. Serve immediately, garnished with sesame seeds and a drizzle of chili oil for added flavor.