Miso Noodle Soup

Ingredients

• 2 large eggs
• 1 tablespoon sesame oil
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons finely grated garlic
• 0.33 cups thinly sliced leek , green part
• 1.5 cups thinly sliced cabbage
• 0.5 cups 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

1. 1

   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. 2

   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.