Name: Miso Noodle Soup
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: Eggs - 2 large; Sesame oil - 1 tablespoon; Finely grated fresh ginger - 2 teaspoons; Finely grated garlic - 2 teaspoons; Thinly sliced leek (green part) - ⅓ cup; Thinly sliced cabbage - 1 ½ cups; Enoki mushrooms - ½ cup; Refrigerated fresh ramen noodles - 4 ounces; Water - 3 cups; Miso paste - 2 tablespoons; Soy sauce, or to taste - 1 tablespoon; Black sesame seeds, or to taste - 1 teaspoon; Sliced green onion, or to taste - 2 tablespoons

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Miso Noodle Soup

1. Eggs - 2 large

2. Sesame oil - 1 tablespoon

3. Finely grated fresh ginger - 2 teaspoons

4. Finely grated garlic - 2 teaspoons

5. Thinly sliced leek (green part) - ⅓ cup

6. Thinly sliced cabbage - 1 ½ cups

7. Enoki mushrooms - ½ cup

8. Refrigerated fresh ramen noodles - 4 ounces

9. Water - 3 cups

10. Miso paste - 2 tablespoons

11. Soy sauce, or to taste - 1 tablespoon

12. Black sesame seeds, or to taste - 1 teaspoon

13. Sliced green onion, or to taste - 2 tablespoons

How to cook deliciously - Miso Noodle Soup

1. Stage

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.

2. Stage

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.