It depends on the miso paste you buy. While most miso pastes are vegan, it's important to note that some of them may contain dashi. Therefore, always look at the label and the ingredients to make sure that the miso paste you are buying is 100% vegan .

Is this recipe gluten-free?

No, this recipe isn't gluten-free. Ingredients in this recipe that contain gluten are - soy sauce, miso paste (some of them are gluten-free), and noodles. However, it's very easy to make this recipe gluten-free! Simply swap regular soy sauce for gluten-free soy sauce or tamari sauce, use gluten-free miso paste , and gluten-free ramen noodles .

Do I have to use regular Japanese soy sauce or can I use other types?

You don't have to use regular Japanese soy sauce to make this recipe, but I don't recommend using Thai or Vietnamese soy sauces because they tend to be quite sweet. Japanese soy sauce has the perfect balance of salty, sweet, and umami. Chinese and Korean soy sauces are closer in taste to the Japanese kind and therefore are interchangeable.

Spicy Tsukemen (Dipping Noodles)

Name: Spicy Tsukemen (Dipping Noodles)
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 6 ounces dry ramen noodles, udon noodles, or soba noodles; ½ tablespoon vegetable oil; 1 clove garlic, minced; 1 small shallot, minced; 1 tablespoon ginger, peeled and minced; 2 tablespoons white miso paste or awase miso paste; 1 tablespoon regular Japanese soy sauce; 1 ½ cup water; 1 teaspoon granulated sugar; 1 teaspoon powdered chicken stock or vegetable stock; ½ teaspoon chili oil; 1 teaspoon toasted sesame oil (optional); 1 tablespoon sesame seeds; 2 scallions, chopped on the bias; 2 tablespoons bonito flakes (optional); Ichimi togarashi, to taste

Description

A cooling and summer-perfect dish of chilled noodles served in a spicy miso dipping sauce. This tsukemen recipe is ready is 25 minutes from start to finish.

Ingredients

Units Scale

6 ounces dry ramen noodles, udon noodles, or soba noodles

Dipping sauce

1/2 tablespoon vegetable oil
1 clove garlic, minced
1 small shallot, minced
1 tablespoon ginger, peeled and minced
2 tablespoons white miso paste or awase miso paste
1 tablespoon regular Japanese soy sauce
1 1/2 cup water
1 teaspoon granulated sugar
1 teaspoon powdered chicken stock or vegetable stock
1/2 teaspoon chili oil
1 teaspoon toasted sesame oil (optional)
1 tablespoon sesame seeds

Toppings

2 scallions, chopped on the bias
2 tablespoons bonito flakes (optional)
Ichimi togarashi, to taste

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Instructions

Fry the spices: In a pot over medium low heat, add the oil, garlic, ginger, and shallot. Cook for 2 minutes, stirring frequently until the shallots are translucent.
Add the miso paste: Stir in the miso paste and soy sauce and cook until the mixture turns into a soft paste.
Add some seasonings: Add the water, sugar, and chicken stock. Stir and bring the mixture to a boil.
Reduce the sauce: Lower the heat to a simmer and leave uncovered for 15 minutes.
Add the flavored oils: Turn the heat off and add the chili oil, toasted sesame oil, and sesame seeds.
Cool the spicy miso sauce: Transfer the sauce to a storage container and let it cool to room temperature. Refrigerate for at least 1 hour.
Boil the noodles: Cook the noodles according to the directions on the package. Drain and rinse them under cold water. Drain them again and divide the noodles among two serving plates.
Assemble the dish and serve: Divide the spicy miso sauce among two bowls and top with scallions, sesame seeds, and bonito flakes. Serve with the noodles. To eat, take a small amount of noodles using chopsticks and dip them in the sauce.

Notes

To make the dipping sauce ahead of time: Save it in a storage container and refrigerate for up to 5 days. Tsukemen can be served hot or cold.

Nutrition

Serving Size: 1 serving
Calories: 264
Sugar: 3.2g
Sodium: 549mg
Fat: 10.4g
Saturated Fat: 1.1g
Unsaturated Fat: 3.4g
Trans Fat: 0g
Carbohydrates: 36.6g
Fiber: 1.8g
Protein: 4.1g
Cholesterol: 1.1mg