In a medium bowl, crack four large eggs and add a sprinkle of white sugar. Use a whisk to blend the mixture thoroughly until it’s smooth and there are no visible streaks, about 1-2 minutes.

In a separate small bowl, mix one tablespoon of white miso paste with one tablespoon of cool water to create a smooth consistency. Gradually stir this miso mixture into your egg blend.

Place a nonstick pan over low heat and add one teaspoon of toasted sesame oil. Allow the oil to warm gently.

Pour the egg and miso mix into the heated pan. Using a silicone spatula, gently stir the mixture in a slow, circular motion for about 1-2 minutes.

Once you see some curds forming around the edges, gently fold the eggs from the edges into the center for an additional 2-3 minutes.

Remove the pan from heat and transfer your miso scrambled eggs to a plate. Sprinkle with shichimi togarashi if desired.