So many delicious flavours come together in this soup. You’ll be blown away by how simple it is to make, yet how complex the flavours are. It’s the perfect comforting meal for a rainy spring day.
For the broth, bring water to a boil in a large pot over high heat. Add remaining ingredients, stir and reduce heat to medium-low. Cover and simmer gently for 20 minutes. Strain and reserve for later use.
For the ramen soup, cook noodles according to package directions. Drain and set aside.
Melt butter in a large pot over medium-high heat. Add the onions and shiitake mushrooms and cook until softened, about 2 to 3 minutes, stirring occasionally.
Add garlic, ginger, soy sauce, miso and mirin. Cook for one minute. Add reserved broth and bring to a simmer. Add kale and prosciutto. Cook until the greens are wilted, about 1 minute. Add noodles and stir to heat through.
Divide noodles among 4 to 6 bowls. Ladle hot soup over noodles, top with an egg. Garnish with green onions and togarashi.