Ramen noodles, combined with miso paste, a flavorful broth, and seasonings make a comforting dish.
Ingredients
- eggs: 2 piece
- sesame oil: 1 Tbsp
- finely grated fresh ginger: 2 tsp
- finely grated garlic: 2 tsp
- leek (green part): 0.33333 cup (thinly sliced)
- ½ cups thinly sliced cabbage: 1 piece
- enoki mushrooms: 0.5 cup
- ounces refrigerated fresh ramen noodles: 4 piece
- water: 3 cups
- miso paste: 2 Tbsp
- soy sauce: 1 Tbsp (to taste)
- black sesame seeds: 1 tsp (to taste)
- green onion: 2 Tbsp (to taste, sliced)
Metric Conversion
Stages of cooking
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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.
