Step 1

Bring a large pot of water to a boil and cook the ramen according to package instructions. Frozen ramen needs only 2–3 minutes in boiling water. Drain, rinse, and toss with 1 teaspoon sesame oil and set aside.

Step 2

Heat 1 tablespoon avocado oil and 1 teaspoon sesame oil in a large skillet or wok over medium heat. Once hot, add the miso and mash it lightly into the oil. Once it begins to brown and become fragrant, pour in the whisked eggs. Stirring regularly, mash and work the miso into the egg mixture until combined. Once the eggs are mostly set, transfer them to a bowl. Wipe out the skillet, if needed.

Step 3

Add another teaspoon of oil, if needed. Once hot, add the onions and peppers and cook, stirring often, for 6–8 minutes until softened. Season lightly with salt and transfer to the bowl of eggs.

Step 4

If the skillet is too dry, add another teaspoon of oil. Add the broccoli and season with salt. Cook, stirring regularly for 5 minutes until bright green and just barely fork-tender.

Step 5

While the broccoli cooks, whisk the sauce ingredients together in a bowl.

Step 6

Pour the sauce into the skillet with the broccoli and bring to a boil for 1–2 minutes. Return the eggs, peppers, and onion to the skillet and toss to combine.

Step 7

Add all but a pinch of scallions along with the cooked ramen and toss to combine. Cook for 1–2 minutes to warm up the noodles. Taste and season to your preferences.

Step 8

Divide the ramen stir-fry between bowls and garnish with scallions and black sesame seeds if you like. Enjoy!