Traditional Chinese Miso Tsukemen recipe

Cut vegetables and prepare: chop garlic and shallots, grate ginger, divide green onion into two parts, cut green into the chopped green onion, and cut white into the shredded green onion.

Mix miso and soy sauce well.

Put a tablespoon of sesame oil into the pan, add garlic, shallots, and ginger paste directly to the cold pan and fry for 2-3 minutes. Slowly stir-fry sesame seeds, chilli flakes, and a little sugar until the aroma is released.

Add miso and soy sauce, stir-fry for about a minute, and the colour will become darker. Pour in chicken broth and Japanese broth/stock, cover the pot, turn to low heat, and simmer for 15 minutes.

Before serving, add chicken broth, chilli oil, green onion, white sesame, and miso dipping noodle soup base.

Put the chicken breast into a heat-resistant silicone bag, add a little sake or rice wine and salt and marinate for 5-10 minutes. Seal the opening and microwave for about 2 minutes.

The chicken juice in the bag is the essence of chicken soup and is poured directly into the soup, and the steamed chicken breast is torn into chicken shreds with a fork.

After the water boils, add soba noodles, boil for about 5 minutes to prepare ice water, drain the cooked noodles and put them in ice water to cool down.

Drain soba noodles from ice water and top with scallions. Serve with creamed corn, soft-boiled eggs, and shredded chicken. Dip into hot miso soup and enjoy immediately.