Hiyashi Chuka (Cold Ramen)

What's in it

13 parts read from its 21 ingredient lines and its title.

Broth base

• Chicken “1/4 cup chicken broth or water + ½ tsp chicken stock powder*”

Tare and seasoning

• Soy sauce (shoyu) “2 1/2 tbsp soy sauce”
• Vinegar “2–3 tbsp rice vinegar (adjust to taste)”

Aroma oil

• Chili oil (rayu) “ra-yu (chili oil), optional”
• Sesame oil “1 tsp sesame oil”

Noodles

• Ramen noodles, kind not stated “2 servings Chinese-style noodles (~160 g per serving)”

Toppings

• Boiled or soft egg a heading in the list
• Bean sprouts “1 cup (100 g) bean sprouts”
• Sesame seeds “toasted white sesame seeds”
• Pickled red ginger (beni shoga) “beni shoga (pickled red ginger)”
• Cucumber “1 cucumber (100–120 g), julienned”
• Ham “3 slices of ham, julienned”
• Tomato “1/2 tomato (100–120 g), sliced into wedges”

Against the usual Hiyashi chuka

It has 4 of the 5 parts of the usual Hiyashi chuka: cucumber, ham, soy sauce (shoyu) and vinegar. Not on it: thin omelette strips (kinshi tamago).

Less usual for the style: chicken (in 23% of Hiyashi chuka recipes) and bean sprouts (in 15% of Hiyashi chuka recipes).

Chilled ramen noodles under strips of ham, cucumber and thin omelette, often with tomato, dressed with a sweet and sour soy and vinegar sauce or a sesame dressing.