Step 1

Mix the ingredients for the miso tare in a bowl and set aside.

Step 2

In a medium size pot, heat up chicken stock.

Step 3

In a separate pot, bring about 6 cups of water to boil.

Step 4

In a medium size pan over high heat, add oil and garlic and cook for 1 minute.

Step 5

Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.

Step 6

When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.

Step 7

Divide miso tare evenly between 2 bowls (about 2 tablespoons each).

Step 8

Add ramen noodles and chicken stock to the bowls.

Step 9

Stir well and top with scallions, cabbage, carrots and pickled eggs. Serve hot.