10 Minute Hiyashi Ramen (Cold Noodle Soup)
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Prep Time
9 mins
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Cook Time
1 min
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Total Time
10 mins
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Servings
2 servings
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Course
Main Course, Lunch, Dinner
10 Minute Hiyashi Ramen (Cold Noodle Soup)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 tbsp chicken bouillon powder Chinese-style, granules
- 1 tsp dashi granules
- 1 tsp sugar
- 4 tbsp water hot
- 1 tbsp soy sauce
- ½ tbsp oyster sauce
- ½ tsp rice vinegar
- 1 tsp garlic paste
- 2 tbsp bonito flakes crushed
- 400 ml water ice cold
Noodles & Toppings
- 1 tbsp dried wakame seaweed
- 2 portions ramen noodles
- 4 lices dry-cured ham Jamón Serrano or Proscuitto
- 2 tbsp bamboo shoots seasoned, menma
- 2 egg halved, ramen style (flavored
- green onion finely chopped
- black pepper ground
- sesame oil toasted
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.
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