Miso Noodle Soup
Ramen noodles, combined with miso paste, a flavorful broth, and seasonings make a comforting dish.
Ingredients
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2 large eggs
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1 tablespoon sesame oil
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2 teaspoons finely grated fresh ginger
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2 teaspoons finely grated garlic
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⅓ cup thinly sliced leek (green part)
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1 ½ cups thinly sliced cabbage
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½ cup enoki mushrooms
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4 ounces refrigerated fresh ramen noodles
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3 cups water
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2 tablespoons miso paste
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1 tablespoon soy sauce, or to taste
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1 teaspoon black sesame seeds, or to taste
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2 tablespoons sliced green onion, or to taste
Instructions
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Crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Turn once; cook until whites are completely set, about 3 minutes; set eggs aside.
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Heat sesame oil in a saucepan over medium heat; cook and stir ginger, garlic, leek, cabbage, and mushrooms until fragrant, about 1 minute. Stir in miso paste; gradually whisk in water and bring to a boil. Add in ramen noodles; reduce heat and simmer until noodles soften, about 3 minutes. Season with soy sauce. Divide into two bowls; top each serving with egg. Garnish with sesame seeds and scallions.
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