Spicy Miso Tsukemen (Dipping Noodles)


  • 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
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon chili oil
  • 1 teaspoon sesame oil


  • 2 scallions (chopped on the bias – or more to your liking)
  • 2 tablespoons bonito flakes – or more to your liking
  • ichimi pepper to taste


  • in an exceedingly pot over medium heat, add oil, garlic, ginger and shallot and cook for 3-4 minutes, till shallots square measure semitransparent.
  • Add miso paste and soy and stir till miso turns into a soft paste.
  • Add water, sugar and broth, stir and convey to a boil.
  • Lower to a powerful simmer and leave uncovered for quarter-hour.
  • flip the warmth off and add chili oil, vegetable oil and benni seeds.
  • Transfer the sauce to a tupperware instrumentality ANd refrigerate for a minimum of an hour.
  • Cook noodles per direction on the package. Drain, rinse underneath cold water and drain well.
  • Divide noodles among 2 plates or bowls.
  • Divide tsukemen sauce among 2 different bowls and prime with scallions, benni seeds and bonito flakes. Serve.

source http://recipetocooking.blogspot.com/2019/03/spicy-miso-tsukemen-dipping-noodles.html

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