• Bundle of Ramen Noodles
• 6 oz Oyster Mushrooms, sliced thinly
• 1 cup Napa Cabbage, shredded
• 2 Scallions, cut on bias
• 2 Eggs, slightly beaten
• 2 Tbsp Sesame or Neutral Oil
• 3 Tbsp Soy Sauce
• 1 Tbsp Miso Paste
• 1 Tbsp Garlic, minced
• Sea Salt

Bring a medium sized pot of water to a rapid boil. Meanwhile, heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add mushrooms and brown evenly, about 5 minutes. Remove mushrooms to a bowl and turn heat off.

When water has begun to boil, add noodles and stir continuously with a fork or chopstick for 30 seconds. Continue cooking on high for 30 more seconds. Strain in a colander and rinse with cold water for 30 seconds. Set aside.

In same sauté pan used for mushrooms, heat remaining oil over high heat. Add cabbage, half of scallions and a pinch of salt. With a wooden spoon, stir and shake the pan constantly, until vegetables are tender, about 3 minutes. Add noodles, garlic and eggs. Cook 3 more minutes, stirring only once. In a small bowl, whisk miso into soy sauce and add to noodles. Stir until coated. Divide among 2 shallow bowls. Garnish with rest of the scallion.