Sample
I just want to see how this template works.
Equipment
- 1 Instant Pot
- 1 Pan
Ingredients
- 1/2 tbsp canola oil
- 3 tsp canola oil
Instructions
- In a pot over medium heat, add canola oil, garlic, ginger and shallot and cook for 3-4 minutes, until shallots are translucent.
- In a pot over medium heat, add canola oil, garlic, ginger and shallot and cook for 3-4 minutes, until shallots are translucent.
- In a pot over medium heat, add canola oil, garlic, ginger and shallot and cook for 3-4 minutes, until shallots are translucent.
Notes
This spicy miso tsukemen recipe can be made hot or cold. Up to you. If you’re sweltering in the summer heat, it’s a fantastic light and cooling lunch.
Just refrigerate the broth after preparing and be sure to rinse your noodles under cold water after boiling to stop the cooking process. And, if you don’t have the patience to wait for the broth to cool after cooking, you can always devour it while it’s hot.