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SOY MEAT COLD DIPPING NOODLES (SHOYU)



INGREDIENTS (SERVES 1P)

  • 1 pack soy sauce ramen soup

  • 1 bundle ramen noodles

  • 100ml cold water (for dipping sauce)

  • 30g soy meat

  • 1 cherry tomato

  • 1 baby corn

  • 1/8 red onion

  • A little cucumber

  • 1 green onion

  • A little burdock root

  • 1 wood ear mushroom


INSTRUCTIONS

  1. Use MY FURUSATO, TOKYO-STYLE SHOYU RAMEN.

  2. Soak wood ear mushroom in water until soft, then cut into bite-size pieces. Boil baby corn. Slice burdock root thinly with a peeler and fry at low temperature.

  3. Quarter the tomato, diagonally slice the green onion, julienne the cucumber finely, and coarsely chop the red onion.

  4. Boil 800ml of water and cook the noodles for 2.5 minutes.

  5. Add soy sauce ramen soup to a bowl, mix with 100ml cold water to make dipping sauce.

  6. Once noodles are cooked, rinse with cold water and drain.

  7. Place the drained noodles in a bowl and top with soy meat and ingredients from steps 2 and 3.

  8. Dip the noodles into the sauce as you eat.


COMMENT(S)

Dissolving the soy sauce soup in 100ml of water makes a delicious dipping sauce. With hearty toppings and a variety of textures, this chilled soy-flavored tsukemen is deeply satisfying.

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