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Miso Noodle Soup

4

15 min

Miso Noodle Soup

Miso Noodle Soup Photo 1

Time

15 min

Serving

2 persons

Calories

429

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Ramen noodles, combined with miso paste, a flavorful broth, and seasonings make a comforting dish.

Ingredients

  • eggs: 2 piece
  • sesame oil: 1 Tbsp
  • finely grated fresh ginger: 2 tsp
  • finely grated garlic: 2 tsp
  • leek (green part): 0.33333 cup (thinly sliced)
  • ½ cups thinly sliced cabbage: 1 piece
  • enoki mushrooms: 0.5 cup
  • ounces refrigerated fresh ramen noodles: 4 piece
  • water: 3 cups
  • miso paste: 2 Tbsp
  • soy sauce: 1 Tbsp (to taste)
  • black sesame seeds: 1 tsp (to taste)
  • green onion: 2 Tbsp (to taste, sliced)

Metric Conversion

Stages of cooking

Miso Noodle Soup Photo 21
Miso Noodle Soup Photo 32
  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.
    Miso Noodle Soup Photo 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.
    Miso Noodle Soup Photo 3

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