Japanese noodle soup Hokkaido Miso Ramen is comforting and tasty. It has a rich miso broth and hearty toppings like corn, mushrooms, and soft-boiled eggs. This meal fills you up and makes you feel warm all the way through.

Ingredients: 4 cups chicken or vegetable broth. 2 packs ramen noodles. 1/4 cup miso paste. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 green onions, thinly sliced. 1/2 cup corn kernels. 1/2 cup sliced mushrooms. 2 soft-boiled eggs, halved. 1 sheet nori, sliced into thin strips. 1 teaspoon sesame seeds optional.

Instructions: In a pot, bring the broth to a simmer over medium heat. Add miso paste, soy sauce, sesame oil, garlic, and ginger. Stir well until miso paste is dissolved. Add ramen noodles and cook according to package instructions. Once noodles are cooked, divide them into serving bowls. Top each bowl with green onions, corn, mushrooms, and soft-boiled egg halves. Garnish with nori strips and sesame seeds if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful keto-friendly dish featuring tender asparagus wrapped in savory prosciutto, paired with creamy soft-boiled eggs for a satisfying and flavorful meal.

Ingredients: 12 asparagus spears, trimmed. 6 slices prosciutto. 6 large eggs. Salt and pepper to taste. 1 tablespoon white vinegar optional, for boiling eggs.

Instructions: Turn on the oven and heat it up to 400F 200C. Place a slice of prosciutto around the end of each asparagus spear. Wrap the asparagus in foil and put it on a baking sheet that has been lined with parchment paper. For 10 to 12 minutes, or until the asparagus is soft and the prosciutto is golden, bake in an oven that has already been heated. Make the soft-boiled eggs while the asparagus is baking. If you want to use white vinegar, add it to the pot of water after it boils. Add the eggs slowly to the boiling water and cook for 6 minutes, until they are soft-boiled. As soon as the eggs are done, put them in a bowl of ice water to stop the cooking. Scrub the eggs well and add salt and pepper to taste. Serve the asparagus wrapped in crispy prosciutto with soft-boiled eggs on the side for dipping.

Prep Time: 15 minutes

Cook Time: 12 minutes

The Breakfast of Champions: Is This The Most Perfect Soft-Boiled Egg You’ve Ever Seen? 🤩🍳

Step into a world of pure morning bliss with this classic, elegant breakfast. ✨ Perfectly runny soft-boiled eggs, toasted bread for dipping, a side of fresh berries, and a hot cup of coffee. It's simple, timeless, and absolutely divine. This isn't just a meal; it's a mood. Ready to make your mornings magical? Get the secret to the perfect soft-boiled egg and more! 👇

Perfectly cooked soft-boiled eggs made effortlessly in the Instant Pot, ideal for a quick and keto-friendly breakfast or snack.

Ingredients: 6 large eggs. 1 cup water.

Instructions: Put in one cup of water in the Instant Pot. Take the trivet and put it inside the Instant Pot. The eggs should be put on the trivet. Place the Instant Pot's lid back on top and set it to Manual mode. High pressure for 3 minutes. Do a quick pressure release after the cooking cycle is over. Be careful when taking the eggs out of the Instant Pot. To stop the cooking, put them in a bowl of ice water for 5 minutes. You can serve the eggs right away after peeling them, or you can put them in the fridge and use them later.

Prep Time: 5 minutes

Cook Time: 3 minutes