Ginger Garlic Miso Ramen Noodles Recipe with Poached Egg

Bring a large pot of salted water to a boil. Add the ramen noodles (no seasoning packets) to the boiling water, and cook for 2-3 minutes, or until the noodles are al dente (not soggy!). Drain the noodles and rinse under cold water to prevent further cooking.
In the meantime, heat a large skillet over medium heat. Add the butter and garlic and cook for 3-4 minutes, stirring constantly to prevent the garlic from burning. Mix in the ginger and miso paste and cook for 1 minute. Carefully toss in the zucchini and add the soy sauce and mix to coat. Cook for 3-4 minutes. Gently toss the cooked ramen noodles and chopped green onions with the zucchini noodles.
Remove from heat and top each bowl with one or two poached eggs, sesame seeds, fresh chopped cilantro and Sriracha (optional).