Sesame Oil	tbsp
Sesame Seeds	tbsp
Lime Juice	tsp
Sweet Smoked Paprika Powder	tsp
Shallots
Garlic Clove
Fresh Ginger	cm
Vegetable Broth	ml
Coconut Milk	ml
Soy Sauce	ml
Baby Spinach	g
White Miso	g
Ramen Noodles	g
Eggs
Spring Onion

1. Peel and finely slice the shallots and garlic. Peel and grate the ginger.
2. Place a big pot over medium high heat and drizzle 2 tablespoons of sesame oil. Once hot, add the shallots, garlic, and ginger. Stir well and lower down the heat. Cook for about 4-5 minutes. until fragrant. Pour in the broth, coconut milk, miso, and soy sauce. Stir in the spinach and bring to a boil.
3. In the meantime, heat up a small sauce pan over medium high heat with the remaining sesame oil. Once warm, add the sesame seeds and paprika powder, toast them for 1-2 minutes. Stir frequently to avoid burning. Add in the lime juice and mix well. Set aside.
4. Prepare the ramen noodles according to package instructions. Drain them and add them into the ramen soup.
5. In the end, crack the eggs into small bowls (each egg in one bowl). Pour the eggs one by one into the ramen. Do not stir. Cook for about 30 seconds, then cover the pot and remove from the heat. Let the eggs poach for 2-3 minutes.
6. Ladle the soup and noodles into bowls, top with the egg. Garnish with toasted sesame seeds and spring onions.

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