In a medium bowl, whisk together 2 large eggs and a pinch of white sugar for about 30 seconds until smooth.

In a small bowl, mix 1 tablespoon of white miso paste with 1 tablespoon of water until creamy, then fold into the egg mixture.

Heat a nonstick frying pan over low heat and add 1 teaspoon of toasted sesame oil, warming for 1-2 minutes.

Pour the egg mixture into the pan, allowing it to sit undisturbed for about 1 minute.

Gently fold the cooked edges toward the center with a spatula, stirring slowly for another 2-3 minutes until softly set.

Serve the eggs on a plate, over buttered toast or rice, and sprinkle with shichimi togarashi if desired.