"SPICY MISO TSUKEMEN (DIPPING NOODLES)

By RoketJSquerl

Ingredients

• For the dipping sauce:
• 6 0z green tea noodles or other noodles of your choice such as ramen, udon or somen.
• 1/2 tablespoon canola oil
• 1 garlic clove, finely chopped
• 1 large shallot (or a small onion), finely chopped
• 1 tablespoon ginger, peeled and finely chopped
• 2 tablespoons miso paste (I’m using awase miso)
• 1 tablespoon soy sauce
• 1 1/2 cup water
• 1 teaspoon granulated sugar
• 1 teaspoon powdered chicken stock
• 1 tablespoon sesame seeds
• 1/2 teaspoon chili oil
• 1 teaspoon sesame oil
• toppings (optional):
• 2 scallions, chopped on the bias - or more to your liking
• 2 tablespoons bonito flakes - or more to your liking
• ichimi pepper to taste

Details

Servings 2
Preparation time 5mins
Cooking time 23mins
Adapted from pickledplum.com

Preparation

Step 1

Instructions
In a pot over medium heat, add canola oil, garlic, ginger and shallot and cook for 3-4 minutes, until onions are translucent.
Add miso paste and soy sauce and stir until miso turns into a soft paste.
Add water, sugar and chicken stock, stir and bring to a boil.
Lower to a strong simmer and leave uncovered for 15 minutes.
Turn the heat off and add chili oil, sesame oil and sesame seeds.
Transfer the sauce to a tupperware container and refrigerate for at least an hour.
Cook noodles according to direction on the package. Drain, rinse under cold water and drain well.
Divide noodles among two plates or bowls.
Divide tsukemen sauce among two other bowls and top with scallions, sesame seeds and bonito flakes. Serve.

Instructions