Hiyashi Chuka with Sesame Miso Sauce
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
406 kcal
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Course
Main Course
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Cuisine
Japanese
Hiyashi Chuka with Sesame Miso Sauce
Description
This Hiyashi Chuka recipe involves poaching chicken breast in water infused with sliced ginger, green onions, sake, and kosher salt, creating both tender meat and a flavorful broth. The noodles are topped with thinly sliced cucumber ribbons and tomato, providing crisp freshness. The key feature is the sesame miso sauce composed of ground toasted white sesame seeds, miso paste, soy sauce, rice vinegar, sugar, sesame oil, and chicken stock, which yields a smooth, creamy, slightly sweet, and tangy dressing that binds all components.
The ginger and scallion-poached chicken is sliced and arranged alongside the chilled noodles and vegetables. Toasted sesame seeds sprinkled on top add crunch and depth, while cilantro provides a hint of herbal brightness. The dish is served cold, making it refreshing and texturally interesting with the combination of soft noodles, crisp vegetables, and flavorful sauce.
Grinding the sesame seeds fresh and using the poaching broth in the sauce enriches the flavor. Alternating peeled and unpeeled strips of cucumber achieves a visually appealing texture. This dish suits warm weather meals or a light lunch, emphasizing balanced flavors and contrasting temperatures.
Ingredients
- 1 knob ginger (1 inch, 2.5 cm)
- 2 green onion or 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 kosher salt Diamond Crystal brand
- 1 cucumber Japanese or Persian varieties
- 1 tomato
- 1 prig cilantro for garnish, aka coriander
- 2 ervings hiyashi chuka noodles (5–6 oz or 141–170 g of fresh ramen noodles per serving)
For the Sesame Miso Sauce
- 2 Tbsp white sesame seeds and more for garnish, toasted
- 2 Tbsp miso paste I used Hikari Miso® Organic Red Miso
- 1 Tbsp soy sauce
- 1½ Tbsp rice vinegar you can use lemon juice instead, unseasoned
- 2 Tbsp sugar
- 1 tsp sesame oil toasted
- ⅓ cup chicken stock I used the flavorful stock I made from poaching the chicken, or broth
Instructions
- Gather all the ingredients.
To Poach the Chicken
- Slice 1 knob ginger into thin slabs and cut 2 green onions/scallions into 2-inch (5-cm) pieces.
- To a pot, add 4 cups water and ½ lb chicken breast.
- Next, add the sliced ginger and green onions to the pot. Finally, add 2 Tbsp sake and 1 tsp Diamond Crystal kosher salt.
- Bring the pot of water and chicken to a boil over medium heat. Once boiling, skim off the foam and scum.
- Now, lower the heat to low and cover the pot with the lid slightly ajar. Gently cook the chicken for 15 minutes.
To Prepare the Toppings
- In the meantime, peel the skin of 1 Japanese or Persian cucumber in stripes by alternating peeled and unpeeled strips down the length of the cucumber. Slice the cucumber thinly.
- Cut the sliced cucumber into julienned strips. Cut 1 tomato in half and thinly slice the halves. Transfer them to a plate.
To Make the Sesame Miso Sauce
- Grind 2 Tbsp toasted white sesame seeds with a mortar and pestle. Set aside.
- In a bowl or liquid measuring cup, combine 2 Tbsp miso, 1 Tbsp soy sauce, 1½ Tbsp rice vinegar (unseasoned), and 2 Tbsp sugar.
- Add the ground sesame seeds and 1 tsp toasted sesame oil to the bowl. Mix it all together until smooth.
- After 15 minutes of cooking the chicken, the poaching liquid is now a flavorful chicken stock. Reserve ⅓ cup chicken stock/broth and gradually stir it into the sauce ingredients until well combined. Set aside.
To Shred the Chicken
- Remove the chicken breast from the pot and shred it using two forks. Transfer it to the plate with the cucumber and tomato.
To Cook the Noodles
- Bring a pot of water to a boil. With your fingers, loosen and separate 2 servings hiyashi chuka noodles and add them to the boiling water.
- Cook according to the package instructions. When done, remove the noodles from the pot and plunge them into a bowl of iced water. This stops the cooking and chills the noodles.
To Serve
- Drain the chilled noodles well and serve them on individual plates. Place the toppings on the noodles and sprinkle with extra sesame seeds. Garnish with 1 sprig cilantro (coriander) (optional) and drizzle with the Sesame Miso Sauce before serving.
To Store
- You can keep the sauce and toppings in airtight containers separately, but I recommend preparing the noodles right before you serve. Store in the refrigerator for 3 days and in the freezer for a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 702mg | 29% |
| Potassium | 734mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 188mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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