Foryoueats: Hiyashi Chuka with Sesame Miso Sauce

Name: Foryoueats: Hiyashi Chuka with Sesame Miso Sauce
Ingredients: 1 knob ginger (1 inch, 2.5 cm); 2 green onions/scallions; 4 cups water (about the temperature of cold tap water, for poaching the chicken); ½ lb chicken breast (I used half a chicken breast); 2 Tbsp sake; 1 tsp Diamond Crystal kosher salt; 1 Japanese or Persian cucumber; 1 tomato; 1 sprig cilantro (coriander) (for garnish); 2 servings hiyashi chuka noodles (5–6 oz or 141–170 g of fresh ramen noodles per serving); For the Sesame Miso Sauce:; 2 Tbsp toasted white sesame seeds (and more for garnish); 2 Tbsp miso (I used Hikari Miso® Organic Red Miso); 1 Tbsp soy sauce; 1½ Tbsp rice vinegar (unseasoned) (you can use lemon juice instead); 2 Tbsp sugar; 1 tsp toasted sesame oil; ⅓ cup chicken stock/broth (I used the flavorful stock I made from poaching the chicken)

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This Hiyashi Chuka with Sesame Miso Sauce recipe creates a refreshing and savory cold ramen dish. Poached chicken, cucumbers, and tomatoes are arranged on top of cold ramen noodles, then drizzled...

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Ingredients

1 knob ginger (1 inch, 2.5 cm)
2 green onions/scallions
4 cups water (about the temperature of cold tap water, for poaching the chicken)
½ lb chicken breast (I used half a chicken breast)
2 Tbsp sake
1 tsp Diamond Crystal kosher salt
1 Japanese or Persian cucumber
1 tomato
1 sprig cilantro (coriander) (for garnish)
2 servings hiyashi chuka noodles (5–6 oz or 141–170 g of fresh ramen noodles per serving)
For the Sesame Miso Sauce:
2 Tbsp toasted white sesame seeds (and more for garnish)
2 Tbsp miso (I used Hikari Miso® Organic Red Miso)
1 Tbsp soy sauce
1½ Tbsp rice vinegar (unseasoned) (you can use lemon juice instead)
2 Tbsp sugar
1 tsp toasted sesame oil
⅓ cup chicken stock/broth (I used the flavorful stock I made from poaching the chicken)