This cool Yuzu Miso Soy Milk noodle dish is the perfect refreshing meal to enjoy on a hot summer day! The balance of the sharp citrus flavors with the creamy soy milk is sure to satisfy and rejuvenate you!
Yuzu is a citrus fruit that is often described as a combination of an orange, lemon, and grapefruit. It is a popular ingredient with Japanese people because of its fresh and tangy flavor, which pairs well with many dishes and products. If you come to Japan, you will see that yuzu is a popular local flavor that is seen in many forms. From desserts to marmalades to seasonings, yuzu is one of Japan’s beloved fruits. It is also common to casually see yuzu growing on trees across Japan in the form of bright orange-yellow fruit!
This recipe uses yuzu miso as a foundation for its invigorating flavor. Miso is a classic Japanese paste created from fermented soybeans and its flavor can be best described as savory and salty. The yuzu is a key ingredient used to brighten the umami flavor of the miso. Adding the yuzu miso brings a fresh yet rich taste to this cold noodle dish and is a great kitchen addition to many foods!
This recipe also recommends adding yuzu kosho (yuzu pepper paste) to your dish for an extra layer of zest. Yuzu kosho combines yuzu with green chili peppers and salt and preserves the fresh flavor of all ingredients for maximum flavor. This earthy yet tangy addition will complement the creamy taste of this dish!
Feel free to put as many types of toppings on this noodle dish as you would like! You can add the recommended ingredients like pork and eggplant for a more robust, filling meal or top with more vegetables for a light summer meal that is sure to invigorate you!
- 100g pork back ribs
- 2 small eggplants (cut)
- Additional toppings if desired (Eg green onion, broccoli sprouts, Japanese ginger, etc)
- 1.5 tbsp Yuzurikko Yuzu Miso*
- Dash of soy sauce*
- 1 tbsp mirin
- 30g walnut
- Noodle soup (3 times the normal concentration)
- 200ml soy milk
- 1 tbsp Yuzurikko Yuzu Miso*
- 1/2 tbsp yuzu kosho (if desired)
- Cook the noodles, drain and set aside in the fridge or in a bowl over ice to cool.
- Heat a pan over medium heat and stir fry pork back ribs (with the fat) until half cooked.
- Add eggplant (and additional ingredients if desired), yuzu miso, soy sauce and mirin and continue to cook.
- In a separate bowl, create the soup base by mixing noodle soup, soy milk, yuzu miso and yuzu kosho (if desired).
- Add the noodles to the bowl.
- Top with the toppings you cooked in steps 2 and 3.
- Sprinkle with walnuts and serve.
* Available in our Creative Beginnings: Redefining "Wa" Care Package
Recipe courtesy of Yuzurikko
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!