Miso Noodle Soup

Prep Time:
5 mins

Cook Time:
10 mins

Total Time:
15 mins

Servings:
2

Ingredients

Directions

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.

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.

Cook's Notes:

I bought my Japanese ramen noodles in the refrigerated section of an Asian market

You can use either red or blonde miso paste for this recipe.

I used a microplane grater to grate my ginger and garlic.

Nutrition Facts (per serving)