Recipe Details
Ingredients
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2largeeggs
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1tablespoonsesame oil
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2teaspoonsfinely grated fresh ginger
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2teaspoonsfinely grated garlic
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⅓cupthinly sliced leek (green part)
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1 ½cupsthinly sliced cabbage
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½cupenoki mushrooms
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4ouncesrefrigerated fresh ramen noodles
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3cupswater
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2tablespoonsmiso paste
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1tablespoonsoy sauce, or to taste
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1teaspoonblack sesame seeds, or to taste
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2tablespoonssliced green onion, or to taste
Cooking Directions
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories429 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 3g |
15% |
| Cholesterol 186mg |
62% |
| Sodium 1633mg |
71% |
| Total Carbohydrate 59g |
22% |
| Dietary Fiber 6g |
20% |
| Protein 18g |
35% |
| Potassium 397mg |
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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