SUMMER VEGETABLE SHIO RAMEN

INGREDIENTS (SERVES 1P)

• 1 pack shio (salt) ramen soup

• 1 bundle ramen noodles

• 300ml boiling water (for soup)

• 2 small pieces of deep-fried tofu (atsuage)

• 1 cherry tomato

• 1/4 green pepper (sliced into thin rings)

• A little red cabbage

• 1/2 sudachi (Japanese citrus)

• Rosemary (as desired)

INSTRUCTIONS

1. Use MY FURUSATO, HAKODATE-STYLE SHIO RAMEN.

2. Grill the atsuage in a grill pan until browned.

3. Quarter the cherry tomato. Slice green pepper into thin rings.

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

5. Add the liquid soup base to a bowl and mix with 300ml boiling water.

6. Drain the noodles, place them in the bowl, and stir lightly.

7. Top with ingredients from steps 2 and 3, plus red cabbage, sudachi, and rosemary.

COMMENT(S)

The savory grilled tofu and energizing summer vegetables are enhanced by the refreshing acidity of sudachi in this perfect summer ramen.