Chilled Ramen Salad -Hiyashi Chuka-

 
 
 
 
 

INGREDIENTS

3 servings

<A> Sauce

  • Toasted Sesame Seeds: 2 tbsp.

  • Jorinji Miso (we recommend Chickpea Miso but any type works): 5 tbsp.

  • Preferred Sweetener:
    Maple Syrup: 1.5 tbsp.
    or Honey: 1.5 tbsp.
    or Brown Sugar: 1 tbsp.

  • Apple Cider Vinegar
    or Rice Vinegar: 5 tbsp.

  • Toasted Sesame Oil: 3 tbsp.

  • Salt: 2 pinches

  • Water: 8 tbsp.

<B> Topping Sample

  • Cucumber: 5 oz

  • Tomatoes (Reg. or Mini): 5 oz

  • Mung Bean Sprouts: 4oz

  • Egg: 2

  • Green Onion, Nori to taste

<C>

  • Ramen Noodles: 3 servings

 

DIRECTIONS

If you use our pre-mixed product, Miso & Sesame Chilled Noodle Sauce, skip steps1-3.

  1. Make the sauce.
    Grind Toasted Sesame Seeds with food processor or mill. I use a small food processor attached with handy blender.

  2. Put all of <A> ingredients except water into a bowl and mix well.

  3. Add water. Adjust the amount to your preference.

  4. Prep the toppings.
    Julienne slice the cucumber.

  5. Slice the tomatoes (reg.) or cut into quarters (mini).

  6. Boil the mung bean sprouts.

  7. Mix a whole egg and cook it like a crepe with a frying pan on medium heat. Thinly slice it.

  8. Prep the noodles.
    Bring a large pot of water to a boil. Add noodles, stir, and boil until soft. Drain and rinse them under cold water. Drain well.

  9. Combine all together.
    Pour and spread half of the sauce into shallow bowls.

  10. Divide noodles between the bowls.

  11. Decorate veggies and sliced eggs onto the noodles.

  12. Pour sauce over them.

  13. Top with green onion and nori to taste.

Additional Suggestions

  • If you use surigoma (ground toasted sesame seeds), skip process 1.

  • Seasonal veggies, thinly sliced ham, boiled shrimps, canned tuna are also good for toppings.

  • You can use any type of noodle as well as ramen. Also you can enjoy tsukemen style (dipping noodles into the sauce)!

 
MisoYuri Migaki