10 Minute Hiyashi Ramen (Cold Noodle Soup)

Name: 10 Minute Hiyashi Ramen (Cold Noodle Soup)
Prep time: 9 min
Cook time: 1 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 tbsp Chinese-style chicken bouillon powder (granules); 1 tsp dashi granules; 1 tsp sugar; 4 tbsp hot water; 1 tbsp soy sauce; ½ tbsp oyster sauce; ½ tsp rice vinegar; 1 tsp garlic paste; 2 tbsp bonito flakes; 400 ml ice cold water; 1 tbsp dried wakame seaweed; 2 portions ramen noodles; 4 slices dry-cured ham; 2 tbsp seasoned bamboo shoots (menma); 2 ramen eggs; finely chopped green onions; ground black pepper; toasted sesame oil

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Prep Time
9 mins
Cook Time
9 mins
Total Time
10 mins
Servings
2 servings
Course
Main Course, Lunch, Dinner
Cuisine
Fusion, Japanese

10 Minute Hiyashi Ramen (Cold Noodle Soup)

Celia Wu

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 tbsp Chinese-style chicken bouillon powder (granules)
1 tsp dashi granules
1 tsp sugar
4 tbsp hot water
1 tbsp soy sauce
½ tbsp oyster sauce
½ tsp rice vinegar
1 tsp garlic paste
2 tbsp bonito flakes crushed
400 ml ice cold water

Noodles & Toppings

1 tbsp dried wakame seaweed
2 portions ramen noodles
4 slices dry-cured ham Jamón Serrano or Proscuitto
2 tbsp seasoned bamboo shoots (menma)
2 ramen eggs halved
finely chopped green onions
ground black pepper
toasted sesame oil

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Instructions

Start heating a pot of water for your ramen noodles. While you wait, add 1 tbsp Chinese-style chicken bouillon powder (granules), 1 tsp dashi granules, 1 tsp sugar and 4 tbsp hot water to a bowl. Mix until fully dissolved, then add 1 tbsp soy sauce, ½ tbsp oyster sauce, ½ tsp rice vinegar, 1 tsp garlic paste and 2 tbsp bonito flakes.
Mix until combined and set aside for later.
Soak 1 tbsp dried wakame seaweed in a bowl of water (follow the instructions on the packaging).
Once your water reaches a rolling boil, add 2 portions ramen noodles and boil for 1 minute longer than the packaging states.
Once the noodles are cooked and drain. Rinse with cold water to remove excess starch, then chill in a bowl of ice water.
Add a handful of ice to a measuring jug and fill until you have 400 ml ice cold water.
Combine the ice water and the base sauce from earlier.
Drain the noodles and divide them between serving bowls. Pour the chilled over the top.
Add your choice of toppings, then sprinkle with finely chopped green onions, ground black pepper and a drizzle of toasted sesame oil.