Bring the stock, with the garlic, soy, ginger and sugar up to a full boil. Add the Ramen noodles and cook until tender. Whisk in the miso paste and arrange the noodles and ladle the broth into two bowls. Arrange the tofu, bean sprouts, kale and enoki mushrooms in groupings on top of the bowl (once stirred in after presenting, all the ingredients will warm up). Serve with sesame oil and Togarashi.

* Togarashi is a 7-spice blend that is used to sprinkle on noodle soup dishes. It does have a little chili heat to it and can be found in the Asian section of many grocery stores.