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

INGREDIENTS

• 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

DIRECTIONS

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.

Tip:

• 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.