Spicy Miso Tsukemen (Dipping Noodles)

Ingredients

• 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

Toppings

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

Instructions

• 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.