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Miso Noodle Soup
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Cozy ramen noodles in savory miso broth for a comforting meal.
Ingredients:
  • 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
Instructions:
  • Crack eggs into a nonstick skillet over medium heat. Cook until edges are opaque, about 1 minute. Flip and cook until whites are fully set, about 3 minutes. Set aside cooked eggs.
  • In a saucepan over medium heat, warm sesame oil. Cook and stir ginger, garlic, leek, cabbage, and mushrooms until fragrant, for about 1 minute. Stir in miso paste, gradually whisk in water, and bring to a boil. Add ramen noodles, reduce heat, and simmer until noodles soften, about 3 minutes. Season with soy sauce, divide into two bowls, place an egg on each serving. Sprinkle with sesame seeds and scallions for garnish.

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