Ingredients for - Miso Noodle Soup
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
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.
Recipe information
Cooking:
5 min.
Servings per container:
2
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