Ingredients:

• 2 pkg ramen noodles
• 2 eggs
• 2 Tbsp miso paste
• 2 small radishes
• 2 small crimini mushrooms
• 2 green onions
• Chopped mustard greens
• Optional sesame oil for topping
• Optional hot sauce for topping

Instructions:

Place two pots on the stove with 3 cups of water in each. Bring to boil.While waiting for water to boil, slice radishes and mushrooms as thinly as possible, chop green onions, and set aside. When the water starts to boil, use a slotted spoon to gently ease each egg into one pot. Place the two ramen noodle blocks in the other pot. Simmer the noodles for 3 minutes, remove from heat, add 2 Tbsp of miso paste to the water and stir until dissolved into a broth. After eggs have simmered for 7 minutes, remove and rinse under cold water. Set aside to cool. Divide noodles and broth equally into two bowls. Arrange vegetable slices, green onions, and greens atop the noodles and broth. When eggs are cooled, peel carefully, cut in half and arrange egg halves atop ramen. Serve with optional toppings of sesame oil and/or hot sauce. Note: this recipe uses miso paste for the broth, so if you purchased packaged ramen, you may set aside or dispose of the spice packet included in the package.