Rainbow Vegetable Ramen

Directions

1. Cook the udon noodles according to packet instructions. Drain, rinse with cold water, and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, stirring for 1 minute until fragrant.
3. Add the vegetable stock, soy sauce, and miso paste, stirring until the miso dissolves. Bring to a gentle simmer.
4. Heat the vegetable oil in a frying pan over medium heat. Saute the red pepper and sugar snap peas for 2-3 minutes until slightly tender but still crisp.
5. Divide the cooked udon noodles between bowls. Arrange the sauteed red pepper, sugar snap peas, bean sprouts, and red cabbage over the noodles.
6. Carefully place an egg yolk in the center of each bowl.
7. Pour the hot broth into the bowls, gently cooking the egg yolk.
8. Top with spring onions and toasted sesame seeds.
9. Serve immediately and stir the egg yolk into the broth for added richness.