Step 1

In a pot over medium low heat, add the oil, garlic, ginger, and shallot. Cook for 2 minutes, stirring frequently until the shallots are translucent.

Step 2

Stir in the miso paste and soy sauce and cook until the mixture turns into a soft paste.

Step 3

Add the water, sugar, and chicken stock. Stir and bring the mixture to a boil.

Step 4

Lower the heat to a simmer and leave uncovered for 15 minutes.

Step 5

Turn the heat off and add the chili oil, toasted sesame oil, and sesame seeds.

Step 6

Transfer the sauce to a storage container and let it cool to room temperature. Refrigerate for at least 1 hour.

Step 7

Cook the noodles according to the directions on the package. Drain and rinse them under cold water. Drain them again and divide the noodles among two serving plates.

Step 8

Divide the spicy miso sauce among two bowls and top with scallions, sesame seeds, and bonito flakes. Serve with the noodles. To eat, take a small amount of noodles using chopsticks and dip them in the sauce.