It took a lot longer than 20 minutes. While it was good, it was a bit too spicy with the siracha and really, really salty (from the taste, you wouldn't know it's that salty, but for those who have low sodium diets, definitely avoid).

Would give 4 stars if it weren’t so SALTY. Next time I’ll try to use no-salt-added broth and reduced-sodium soy sauce, especially since miso is salty and so were the udon noodles I used since I had no plain ramen. Next time I’ll also cook the noodles separately - they soak up the broth even before you can get seconds! Due to the absorbent noodle issue and using a whole 12-oz package of udon, 6 cups of liquid was not enough. We used random veggies on hand: kale, carrots, and red pepper plus diced extra-firm tofu. My kids don’t like separated egg whites or yolks, so one kid scrambled eggs separately as a topping.