Cold Ramen - Hiyashi Chuka with Sesame Miso Sauce served with cucumbers, tomato, shredded blanched chicken.

Hiyashi Chuka with Sesame Miso Sauce

Course: Main Course
Cuisine: Japanese
Keyword: ramen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

Chilled noodles soaked in a savory sesame miso sauce, Hiyashi Chuka is a popular cold ramen noodles enjoyed in the hot summer months.

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Ingredients

  • 1 knob ginger
  • 2 green onions/scallions
  • 4 cups water
  • ½ lb chicken breast (I use half of chicken breast)
  • 2 Tbsp sake
  • 1 tsp salt (kosher or sea salt; use half if using table salt)
  • 1 Persian/Japanese cucumber
  • 1 tomato
  • 1 bunch cilantro (for garnish)
  • 2 Hiyashi Chuka noodles (or fresh ramen noodles)

Sesame Miso Sauce

Instructions

  1. Gather all the ingredients.
    Hiyashi Chuka with Sesame Miso Sauce Ingredients
  2. Slice the ginger and cut the green onion into 2 inch pieces.
    Hiyashi Chuka with Sesame Miso Sauce 1
  3. Add 4 cups (cold) water in the pot and add the chicken breast.
    Hiyashi Chuka with Sesame Miso Sauce 2
  4. Add the sliced ginger and green onions. Add 2 Tbsp sake and 1 tsp kosher salt.
    Hiyashi Chuka with Sesame Miso Sauce 3
  5. Bring water to a boil on medium heat. Once boiling, skim off foam and scum.

    Hiyashi Chuka with Sesame Miso Sauce 4
  6. Lower the heat to low and cover to cook for 15 minutes.
    Hiyashi Chuka with Sesame Miso Sauce 5
  7. In the meantime, peel the cucumber skin alternatively. Slice the cucumber thinly.

    Hiyashi Chuka with Sesame Miso Sauce 6
  8. Cut the sliced cucumber into julienne strips. Thinly slice the tomatoes.
    Hiyashi Chuka with Sesame Miso Sauce 7
  9. To make Sesame Miso Sauce, grind 2 Tbsp sesame seeds with a pestle and mortar. Set aside.

    Hiyashi Chuka with Sesame Miso Sauce 8
  10. In a bowl or liquid measuring cup, combine 2 Tbsp miso, 1 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, and 2 Tbsp granulated sugar.

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  11. Add the ground sesame seeds, 1 tsp sesame oil, and then mix all together.
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  12. After 15 minutes of cooking the chicken, reserve ⅓-½ cup chicken stock (90 ml), and gradually add to the Sesame Miso Sauce (I used about 90-100 ml).
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  13. Remove the chicken breast from the water and shred it using two forks.

    Hiyashi Chuka with Sesame Miso Sauce 12
  14. To cook the noodles, bring a lot of water to a boil. Separate the noodles and add into the boiling water.

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  15. Cook according to the package instructions and chill the noodles in the ice water.
    Hiyashi Chuka with Sesame Miso Sauce 14
  16. Drain well and serve on the plate. Place the toppings on top of the noodles and sprinkle extra sesame seeds. Garnish with cilantro (optional) and drizzle the Sesame Miso Sauce before serving.
    Hiyashi Chuka with Sesame Miso Sauce 15

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.