As Momofuku chef Tony Kim has discovered, miso, butter, and chicken stock make an incredibly delicious (and easy!) noodle-coating sauce that does a very fine impression of the traditional cheesy Roman cacio e pepe. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 1, but scales up well Prep time: 15 min Cook time: 5 minIngredientsKosher salt, to taste1 tablespoon plus 1 teaspoon unsalted butter, softened2 teaspoons white miso1/2 cup chicken stock, plus more as needed1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**1 portion fresh ramen noodles (or dry ramen noodles in a pinch)FULL RECIPE ►►https://f52.co/2Rl8OzqCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
