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Recipe details are AI-generated from the video and may contain errors — for reference only.
Minces 3 cloves of garlic, chop 35g shallots, and prepare 1 tsp ginger puree. Cut 2 scallions, slice the white parts into fine strips and chop the green parts into scallion florets.
Watch out
Garlic and shallots must be chopped to an even size, otherwise some pieces will burn before others release their flavor.
Take a bowl and add 2 tbsp miso and 1 tbsp soy sauce, mix well with a small whisk until smooth and thick.
Watch out
Miso must be completely mixed with soy sauce into a paste first, otherwise it will lump up and fail to dissolve in the pot.
Always use oven mitts when moving a boiling pot of broth to prevent severe burns.
Pour 1 tbsp sesame oil into a cold pot, add minced garlic, shallots, and ginger directly without heating the oil first, and sauté. Then add 1 tbsp white sesame, 0.5 tsp chilli flakes, and 2 tsp sugar, sauté slowly until fragrant. Add the mixed miso sauce and stir well, pour in 250ml chicken broth and 150ml Japanese Dashi, cover and simmer for 15 minutes. Finally, add 1 tsp spicy oil, scallions, and white sesame, mix well to complete the miso tsukemen broth.
local_fire_departmentMedium-low heat, simmer for about 15 minutesWatch out
Add sesame oil and aromatics to a cold pot, otherwise hot pot will burn the garlic instantly and make it bitter
keep stirring after adding sugar and chilli flakes or they will stick to the bottom
Wash hands thoroughly with soap after handling raw chicken to prevent salmonella and cross-contamination.
Put 1 piece of chicken breast into a heat-resistant silicone bag, add 1 tsp sake and 0.5 tsp salt, seal and marinate for 5 to 10 minutes; microwave for about 2 minutes until fully cooked; pour the essence chicken juice from the bag into the broth, then use two forks to shred the cooked chicken breast.
local_fire_departmentMicrowave for 2 minutesWatch out
Chicken breast must be fully cooked through, undercooking will leave the center raw
shredding while warm is easier
After the water boils, add 200g green tea soba noodles and cook for about 5 minutes; remove when done and immediately immerse in ice water to chill while stirring.
local_fire_departmentHigh heat for 5 minutesWatch out
Soba noodles must be plunged into ice water immediately after cooking, otherwise residual heat will overcook them and ruin the chewy texture.
Be careful not to splash boiling hot miso broth when pouring to avoid hand burns.
Place the chilled green tea soba noodles on a bamboo sieve plate, arrange 1 cup corn kernels, 1 halved soft-boiled egg, shredded chicken, and white scallion strips; pour the hot spicy miso broth into a bowl and insert 1 sheet of nori on the rim, ready to serve.
Watch out
The broth must remain piping hot to create the perfect temperature contrast with the chilled soba noodles, otherwise the experience will be compromised.
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