Miso Noodle Soup
Ingredients
- 2 large eggs
- 1 tablespoon sesame oil
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons finely grated garlic
- ⅓ cup thinly sliced leek (green part)
- 1 ½ cups thinly sliced cabbage
- ½ cup enoki mushrooms
- 4 ounces refrigerated fresh ramen noodles
- 3 cups water
- 2 tablespoons miso paste
- 1 tablespoon soy sauce, or to taste
- 1 teaspoon black sesame seeds, or to taste
- 2 tablespoons sliced green onion, or to taste
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Instructions
- 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.
- 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.
Source
Original recipe: View Original
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