Miso Noodle Soup

Name: Miso Noodle Soup
Total time: 15
Yield: 2
Ingredients: 2 large eggs; 1 tablespoon sesame oil; 2 teaspoons finely grated fresh ginger; 2 teaspoons finely grated garlic; 0.33 cup thinly sliced leek (green part); 1.5 cups thinly sliced cabbage; 0.5 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

Recipe by thedailygourmet from allrecipes.com

15 Mins.

Ingredients

2 servings

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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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0.33 cup thinly sliced leek (green part)
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1.5 cups thinly sliced cabbage
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0.5 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

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.