Ramen noodles, combined with miso paste, a flavorful broth, and seasonings make a comforting dish.
Ingredients
- 2 large eggs
- 1 tablespoon sesame oil
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons finely grated garlic
- 1/3 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
Step 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.
Step 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.
Cook’s Notes:
I bought my Japanese ramen noodles in the refrigerated section of an Asian market
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 429 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat3g | 15% |
Cholesterol186mg | 62% |
Sodium1633mg | 71% |
Total Carbohydrate59g | 22% |
Dietary Fiber6g | 20% |
Protein18g | |
Potassium397mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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