Miso Noodle Soup

Ramen noodles in a flavorful miso broth make a comforting soup.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 429 Calories

Ingredients

• 2 large eggs
• 3 cups water
• 1 tablespoon sesame oil
• 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
• 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

Recipe Instructions

Step 1

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.

Step 2

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.