Rich and Tangy Miso Hot and Sour Noodle Soup

• 2 tbsp Miso
• 2 tbsp Mentsuyu
• 1 tbsp Soy sauce
• 3 tsp Chicken soup stock granules
• 1 (to taste), (to taste) Grated garlic
• 1 thumbnail's worth Grated ginger
• 1 tsp Sugar
• 600 ml Water
• 1 bundle Chinese-style noodles
• 2 to 4 tablespoons Vinegar
• 1 dash Sesame oil
• 1 Salt and pepper
• 1 Ra-yu
• 1 Egg
• 1 Katakuriko slurry

1. Put the ingredients marked with in a small saucepan, then add the water little by little while mixing to dissolve the miso paste.
2. Place the pan on the stove and heat.
3. Boil the noodles.
4. Once the soup is bubbling, add the dissolved katakuriko to thicken the soup, then pour the beaten egg in.
5. Add the vinegar and mix the soup quickly before adding the salt, pepper and sesame oil at the end.
6. Add the noodles and as much ra-yu chili sesame oil as you like.
7. I made this with white miso.
8. It was super delicious too.

mentsuyu, soy sauce, chicken soup stock granules, garlic, ginger, sugar, water, noodles, vinegar, sesame oil, salt, egg, slurry

Taken from cookpad.com/us/recipes/149666-rich-and-tangy-miso-hot-and-sour-noodle-soup (may not work)