Ramen noodles, combined with miso paste, a flavorful broth, and seasonings make a comforting dish.
Prep Time::5 mins
Cook Time::10 mins
Total Time::15 mins
Servings::2
Ingredients
2 large eggs
1 tablespoon sesame oil
2 teaspoons finely grated fresh ginger
2 teaspoons finely grated garlic
⅓ cup thinly sliced leek (green part)
1 ½ cups thinly sliced cabbage
½ 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
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.