Description
A cooling and summer-perfect Tsukemen Recipe served with a deeply flavored spicy miso broth. These Japanese dipping noodles are ready in 22 minutes!
Ingredients
Units
Scale
- 6 ounces green tea, ramen, udon or somen noodles
Dipping sauce
- 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
Toppings
- 2 scallions, chopped on the bias
- 2 tablespoons bonito flakes (optional)
- Ichimi pepper, to taste
Instructions
- 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.
Notes
This Spicy Miso Tsukemen Recipe Is:
Low in saturated fat
Cholesterol free
Low in sugar
High in manganese
The tsukemen sauce is good hot or cold so you don’t have to refrigerate it if you prefer it warm.
Nutrition
- Serving Size:
- Calories: 264
- Sugar: 3.2 g
- Sodium: 549.5 mg
- Fat: 10.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 36.6 g
- Fiber: 1.8 g
- Protein: 4.1 g
- Cholesterol: 1.1 mg
