Ingredients
2 tbsp Blended miso
1 tbsp Mirin
1/2 tbsp Sesame oil
1/2 tsp Gochujang
4 bunches Frozen udon noodles
1 to 2 Cucumber
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Fine oil mist for grilling, baking, salad — control without aerosol
Concentrated ramen seasoning — instant miso ramen base
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Fine oil mist for grilling, baking, salad — control without aerosol
Concentrated ramen seasoning — instant miso ramen base
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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i use this recipe for the meat sauce -. add miso, mirin, and sesame oil to the pot with the leftover meat sauce and mix. add gochujang if you like. we only use a bit to keep it kid-friendly. mix to keep it from burning, and it's complete. boil the udon. slice the cucumber into thin strips. and put it together. garnish with white sesame. if you like, you can garnish with chunky "eating ra-yu". it's also delicious.