Creamy Japanese Miso Soy Milk Dipping Noodles

Elevate your lunch with these rich, creamy miso soy milk dipping noodles. Featuring a savory pork meat sauce infused with fragrant garlic and green onions.

Ingredients

• 300 g minced pork
• 200 ml unsweetened soy milk
• 100 ml water
• 1 tbsp miso paste
• 1 tbsp cooking wine
• 2 tbsp light soy sauce
• 2 tsp sugar
• 1 tbsp chili powder
• 1 tbsp sesame oil
• 1 tbsp dark soy sauce
• 1/2 tsp white pepper powder
• 2 servings Udon noodles
• 2 soft-boiled eggs
• to taste green onions
• to taste white sesame seeds
• to taste minced garlic

Instructions

1. 1Slice the green onions

   

   Begin by placing the green onions on a wooden cutting board and slicing them as thinly as possible. These aromatic greens will provide a flavorful base for the dipping sauce.

   Tip: Using a sharp knife will give you clean, thin slices without crushing the delicate layers of the green onion.
2. 2Mince the garlic

   

   Next, finely mince the garlic cloves on your cutting board. The minced garlic will be stir-fried with the green onions to build an incredibly fragrant foundation for the miso meat sauce.

   Tip: Minced garlic burns easily, so make sure to prepare it before you start cooking so you can add it to the pan exactly when needed.
3. 3Stir-fry the aromatics

   

   Heat some oil in a pan and add the thinly sliced green onions. Stir-fry them gently to release their aroma, then add in the minced garlic and continue cooking until completely fragrant.

   Tip: Keep the heat at medium-low to slowly coax out the flavors without browning or burning the delicate garlic and onions.
4. 4Cook the minced pork

   

   Add about 300 grams of minced pork to the pan with your fragrant aromatics. Break the meat apart with your spatula and cook it until it fully changes color and browns slightly.

   Tip: Allow the pork to sit undisturbed for a few moments before stirring to get a nice caramelized crust, which adds extra depth to the sauce.
5. 5Season the meat

   

   Once the pork has changed color, add a large spoonful of miso paste. Follow this with a spoonful of cooking wine, two tablespoons of light soy sauce, two teaspoons of sugar, a spoonful of chili powder, a spoonful of sesame oil, some white pepper, and a spoonful of dark soy sauce. Stir-fry everything until the meat is evenly coated.

   Tip: Stir-frying the miso paste slightly in the pan before mixing it into the liquids helps toast it, enhancing its savory umami flavor.
6. 6Pour in the soy milk

   

   Pour 200 milliliters of unsweetened soy milk and 100 milliliters of water into the seasoned meat mixture. Bring the sauce to a boil, then let it simmer for about 5 minutes until it thickens into a rich, creamy consistency.

   Tip: Make sure to use plain, unsweetened soy milk so it doesnt alter the savory balance of the miso meat sauce.
7. 7Plate the noodles

   

   Take the boiled Udon noodles and transfer them into a clean serving bowl using kitchen tongs. Ensure the noodles are well-drained before placing them in the bowl.

   Tip: If the noodles have been sitting for a moment, give them a quick toss with a little sesame oil to prevent sticking.
8. 8Add the soft-boiled egg

   

   Complete the dish by placing a prepared soft-boiled egg on top of the Udon noodles. The creamy yolk will add richness to the miso meat sauce.

   Tip: For the perfect soft-boiled egg, boil for 6–7 minutes and immediately place in an ice bath before peeling.

Storing & Reheating

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Frequently Asked Questions