10 Minute Hiyashi Ramen (Cold Noodle Soup)

sudachirecipes.com · 2024 · 2 / 2 servings

Against 492 ramen recipes

Names no style, but its parts look most like Shio ramen: 3 of its 4 usual parts.

What's in it

11 parts read from its 18 ingredient lines and its title.

Broth base: Chicken “1 tbsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength)”
Seafood or dashi (kombu, bonito, niboshi) “1 tsp dashi granules”
Tare and seasoning: Soy sauce (shoyu) “1 tbsp Japanese soy sauce (koikuchi shoyu)”
Vinegar “½ tsp unseasoned rice vinegar (komezu)”
Aroma oil: Sesame oil “toasted sesame oil”
Noodles: Ramen noodles, kind not stated “2 portions ramen noodles”
Toppings: Marinated egg (ajitama) “2 ramen eggs (halved)”
Menma (bamboo shoots) “2 tbsp seasoned bamboo shoots (menma)”
Scallion or negi “finely chopped green onions”
Ham “4 slices dry-cured ham (Jamón Serrano or Proscuitto)”
How it is served: Served in soup named in the title

It names no style, but it has 3 of the 4 parts of the usual Shio ramen: chicken, menma (bamboo shoots) and scallion or negi. Not on it: chashu.

A clear broth seasoned with a salt tare, usually chicken, pork or seafood, with thin noodles and light toppings: chashu, menma and scallion.

1 tbsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength)
1 tsp dashi granules
1 tsp sugar
4 tbsp hot water
1 tbsp Japanese soy sauce (koikuchi shoyu)
½ tbsp oyster sauce
½ tsp unseasoned rice vinegar (komezu)
1 tsp garlic paste
2 tbsp bonito flakes (katsuobushi) (crushed)
400 ml ice cold water