Spicy Miso Tsukemen (Dipping Noodles

• Produce

  • 1 Garlic clove
  • 1 tbsp Ginger
  • 2 Scallions
  • 1 Shallot, large

• Canned Goods

  • 1 tsp Chicken stock, powdered

• Condiments

  • 2 tbsp Bonito flakes - or more to your liking
  • 2 tbsp Miso paste
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Chili oil
  • 1 tsp Granulated sugar
  • 1 Ichimi pepper
  • 1 tbsp Sesame seeds
  • 1 Toppings

• Oils & Vinegars

  • 1/2 tbsp Canola oil
  • 1 tsp Sesame oil

• Liquids

  • 1 1/2 cup Water

Found on pickledplum.com

Description

Ingredients

• 6 0z green tea noodles or other noodles of your choice such as ramen, udon or somen.
• For the dipping sauce:
• ½ 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
• 1½ cup water
• 1 teaspoon granulated sugar
• 1 teaspoon powdered chicken stock
• 1 tablespoon sesame seeds
• ½ 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

Directions

• 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.