Somen Noodle with Chicken and Miso Sauce
Somen is great by itself with somen soup. Enjoy it more by adding some topping with easy cooking of meat and vegetable.
Ingredients
| 25 | grams | Somen noodle |
| 25 | grams | Ground chicken |
| a little | Ginger | |
| 15 | grams | Shimeji |
| 2 | teaspoon | Cooking sake |
| 1 | teaspoon | Miso |
| 1 | teaspoon | Mirin |
| a little | Shiso | |
| a little | Chili paste | |
| 2 | tablespoon (sauce) | Dashi |
| 1 | teaspoon (sauce) | Soy sauce |
| 1 | teaspoon (sauce) | Mirin |
Equipments
- Saucepan
- Frying pan
Method
1.
Finely chop the ginger. Cut off the very end of the lump of brown beech mushrooms and separate shimeji mushrooms with your fingers.
2.
Pour oil in a frying pan and fry the ginger until it has an aroma. Add meat and shimeji mushurooms and continue cooking.
3.
Remove the frying pan from heat and add the seasonings (sake, mirin, miso and chili paste).Place over heat again and gently simmer the meat.
4.
Cook the somen noodle according to package instruction.
5.
Drain the noodle well and place them in a serving dish and top with meat and chopped shiso leaves. Mix together the ingredients for the dipping sauce in a pot and bring to a boil. Pour the sauce over the noodles before serving.