Making Umi noodles for dinner can be as simple as boiling the noodles for 2 minutes and tossing with one of these easy-to-whip-together, flavorful sauces.
Sakiko's Miso-Sesame Sauce
This has the same appeal as Thai peanut sauce but with a rich sesame twist. It's a summer classic on cold noodles in Japan. For a full recipe featuring this sauce, see Sakiko's Cold Noodles with Miso-Sesame Sauce.
Makes 4 servings
3 tablespoons tahini
3 tablespoons toasted sesame oil
3 tablespoons miso
2 tablespoon soy sauce or tamari
2 tablespoon white or rice vinegar
2 tablespoons sugar
2" piece fresh ginger, peeled and minced or grated
4 cloves garlic, minced
1/2 cup water
Directions
Whisk together all ingredients.
This sauce will last up to a month in your fridge, so feel free to make the whole amount and then cook yourself a single bowl at a time.
When it's time to cook your noodles: Bring a large pot of water to a rapid boil. Gently tease apart noodles from one package of Umi Organic ramen noodles with your fingers and fluff. Add noodles to boiling water, stir, and boil 2 minutes. For cold noodles: Drain, rinse with cold water until noodles are cool, and shake out excess water. For warm noodles: Drain and shake out excess water.
Toss noodles with sauce. Top with your choice of vegetables and protein. Enjoy!
Lane's Sesame-Lime Dressing
This dressing is dead simple. It strikes a perfect balance between rich sesame oil and bright lime juice. For a full recipe featuring this sauce, see Lane's Build-Your-Own Noodle Bowl.
Makes 4 servings
4 tablespoons toasted sesame oil
2 tablespoon white or rice vinegar
2 tablespoon soy sauce or tamari
Zest and juice of 2 limes
2 tablespoons sugar
2" piece fresh ginger, peeled and minced or grated
6 cloves garlic, minced
2 teaspoons agave nectar or honey
Directions
Whisk together all ingredients.
This sauce will last up to a month in your fridge, so feel free to make the whole amount and then cook yourself a single bowl at a time.
When it's time to cook your noodles: Bring a large pot of water to a rapid boil. Gently tease apart noodles from one package of Umi Organic fresh ramen noodles with your fingers and fluff. Add noodles to boiling water, stir, and boil 2 minutes. For cold noodles: Drain, rinse with cold water until noodles are fully chilled, and shake out excess water. For warm noodles: Drain and shake out excess water.
Toss noodles with sauce. Top with your choice of vegetables and protein. Enjoy!
Lola's Miso Tare
Add this concentrated flavor base (pronounced tar-eh) to your choice of vegetable, fish, or meat stock to make a deeply flavorful miso ramen broth. For each serving, use two cups of broth to 1/4 cup of miso tare. For a full recipe featuring this tare, see Weekday Vegetarian Miso Ramen.
Makes 4 servings
1/4 cup sake
3 tablespoons mirin
2 cloves garlic, minced
1" piece fresh ginger, peeled and minced or grated
2 tablespoons finely chopped scallion
1/2 cup miso
1 teaspoon toasted sesame oil
Salt to taste
Additional sesame oil, olive oil, or butter to taste
Directions
Bring sake, miring, garlic, ginger, and scallion to a boil. Remove from heat. Whisk in miso and sesame oil.
This miso tare will last 2 to 3 weeks in your fridge, so feel free to make the whole amount and then cook yourself a single bowl at a time.
When you're ready to eat, add 1/4 cup tare to each bowl you are preparing. Bring 2 cups broth per serving to a full simmer. Bring a large pot of water to a rapid boil. Gently separate raw noodles with your fingers and fluff. Just before serving, add noodles to boiling water, stir, and boil 2 minutes. Drain well. Ladle in two cups piping hot broth, stir to combine, add just-cooked noodles and your desired toppings.
