A rich dish without any dairy cream and less spicy than the Chinese version.

1 tbsp sesame oil
4 oz finely minced chicken or pork
2 green onions
1 tsp minced garlic
3 tbsp ground sesame seeds
2 teaspoons chili paste
2 tbsp white miso
2 cups soy milk
1.5 cups chicken stock
2 servings ramen or udon
1 japanese cucumber or parboiled baby bok choy, cut in strips

Heat oil and fry ground meat till crumbly. Briefly toss green onions and garlic, then add ground sesame seeds, chili paste, and miso. Stir fry till combined. After pouring in soy milk and stock, bring to a boil then lower to a high simmer. Meanwhile, cook noodles and portion into bowls. Ladle sauce over the top and garnish with greens. Minced shitake mushrooms might work as well.

Adapted from the Nijiya circular.

Purist? The Sichuan way.
Taiwanese or Chinese-American? Add sesame paste to the Sichuan recipe, sugar to taste, and a touch of salt.