Cold somen ramen-style noodle bowl
Japan's answer to summer heat: light, refreshing and simply delicious. Chilled somen noodles, crisp veg and a soft-boiled egg in a delicate soy-based broth—as cooling as it is satisfying.
Preparation
Step 1
1 handful of mushrooms – 1 carrot – 1 small radish – 1 pak choi
Wash the vegetables thoroughly. Finely slice the mushrooms and fry in a pan with a little oil until golden brown. Peel the carrot and cut into thin sticks. Peel the radish and slice into thin strips. Depending on size, halve or quarter the pak choi lengthwise and roughly chop the leaves. You can use the vegetables raw, briefly blanch them or lightly fry them in a pan like the mushrooms—whichever you prefer.
Step 2
2 eggs
Boil the eggs for 7 minutes, then cool under cold water. This gives you soft-boiled eggs with a slightly creamy yolk.
Step 3
300 g somen noodles – 1 handful of ice cubes
Cook the somen noodles in boiling water for about 3 minutes. Drain in a colander, rinse under cold water and place in a bowl of iced water to cool quickly and preserve their firm texture.
Step 4
4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 540 ml water
Mix the Kikkoman Ramen Soup Base with the water until well blended.
Step 5
Now it's time to bring everything together: divide the noodles, vegetables, mushrooms and peeled eggs evenly between two bowls and top generously with the ramen stock.
Step 6
1 tsp black sesame seeds – 1 tsp chilli flakes – 1 spring onion
To serve, sprinkle the cold somen with spring onion, black sesame seeds and chilli flakes.
Recipe-ID: 1523
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