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1 Scallion, cut on the bias, for garnish
1 Tbsp Garlic, minced
1 Tbsp Miso Paste
1 cup Napa Cabbage, shredded
1 package Ramen Noodles
2 Carrots, peeled and finely shredded
2 Eggs, slightly beaten
2 Tbsp Sesame or Neutral Oil
3 Tbsp Soy Sauce
8-10 oz Mushrooms, sliced thinly
Salt
Togarashi or Chili for garnish (optional)
Bring medium-sized pot of water to rapid boil. While waiting, heat 1 tablespoon oil in large sauté pan over medium-high heat. Add mushrooms and brown evenly, 5 minutes. Remove to bowl and turn off heat.
When water boils, add noodles and stir continuously 30 seconds with fork or chopstick. Continue cooking on high 30 more seconds. Strain in colander and rinse with cold water, 30 seconds. Set aside.
In same sauté pan used for mushrooms, heat remaining oil over high heat. Add cabbage and carrots and pinch sea salt. With wooden spoon, stir and shake pan constantly for 3 minutes until vegetables are tender. Add noodles, garlic, and eggs. Cook 3 minutes longer, stirring only once. In small bowl, whisk miso into soy sauce and add to noodles. Stir until coated. Divide among 2 shallow bowls. Garnish with scallions and sprinkle with togarashi or chili, if desired.
