Miso Ramen Soup

2 t. olive oil
1 garlic clove, minced
1 t. fresh ginger, minced
2-4 ounces ground pork
5 ounces bean sprouts, rinsed
4 ounces cabbage, chopped
2-4 ounces carrots, cut into thin strips
4 cups low sodium chicken broth
1 teaspoon sugar
2 t. light soy sauce
4 T. miso
2 (3 ounce) pkg ramen noodles (w/o seasoning) (or the fresh noodles in the asian section of the refridgerated section of grocery store)
1/2 teaspoon sesame oil

1. Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink
2. add carrots, cabbage and saute for a few min.
3. add the chicken broth sugar and soy sauce and bring to boil.
4. Turn heat down to low and melt miso in the soup.
5. Add sesame oil and take off heat.
6. mean while cook the noodles.
7. Add noodles to soup and serve with bean sprouts on top.