Ingredients

The following ingredients have 4 Servings
  • 6 ounces green tea, ramen, udon or somen noodles
  • 1/2 tablespoon canola oil
  • 1 clove garlic (minced)
  • 1 small shallot (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 or vegetable stock
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon chili oil
  • 1 teaspoon sesame oil
  • 2 scallions, chopped on the bias
  • 2 tablespoons bonito flakes (optional)
  • Ichimi pepper, to taste

Instruction

  • In a pot over medium heat, add canola oil, garlic, ginger and shallot and cook for 3-4 minutes, until shallots 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.