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SPICY MISO Recipe

Name: Mẹcha Noodle Bars SPICY MISO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup Red Miso Paste; 200 grams Chashu (Braised Pork Belly); 100 grams Mushrooms (shiitake or button); 2 tablespoons Chili Oil; 1 cup Corn (optional); 2 pieces Tamago (Japanese Soft-Boiled Egg, optional)

Inspired by Mẹcha Noodle Bar

Time30m

Serves2

red miso, chashu, mushrooms, chili oil, recommended add-ons: corn & tamago

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Ingredients

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Main Ingredients

1 cup Red Miso Paste7.05 oz (200 grams) Chashu (Braised Pork Belly)3 1/2 oz (100 grams) Mushrooms (shiitake or button)2 tablespoons Chili oil1 cup Corn (optional)2 pieces Tamago (Japanese Soft-Boiled Egg, optional)

Method

Cooking Instructions

Prepare the Ingredients

Slice the chashu into bite-sized pieces and the mushrooms into thin slices. If using corn, drain and rinse if it's canned. Boil the eggs for tamago if desired.

Combine Miso and Chili Oil

In a bowl, mix the red miso paste with the chili oil until well combined. Adjust the amount of chili oil based on your spice preference.

Cook the Mushrooms

In a pan over medium heat, add a little oil and sauté the sliced mushrooms until they are tender. This should take about 3-5 minutes.

Combine Ingredients

Add the sautéed mushrooms and sliced chashu to the miso-chili oil mixture. Stir well until all ingredients are coated.

Serve

Transfer the spicy miso mixture to a bowl. Top with optional corn and halved tamago for garnish. Serve hot.

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