Ramen noodles in a flavorful miso broth make a comforting soup.
Step1
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.
Step2
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.
Prepare Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
2
Calories:
429 kcal
Carbohydrate:
59 g
Cholesterol:
186 mg
Dietary Fiber:
6 g
Protein:
18 g
Saturated Fat:
3 g
Sodium:
1633 mg
Total Fat:
14 g
