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10 Minute Hiyashi Ramen (Cold Noodle Soup)

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

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

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 crushed
  • 400 ml ice cold water
Noodles & Toppings
  • 1 tbsp dried wakame seaweed
  • 2 portions ramen noodles
  • 4 lices 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

Instructions

    Cup of Yum
  1. 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.
  2. Mix until combined and set aside for later.
  3. Soak 1 tbsp dried wakame seaweed in a bowl of water (follow the instructions on the packaging).
  4. Once your water reaches a rolling boil, add 2 portions ramen noodles and boil for 1 minute longer than the packaging states.
  5. Once the noodles are cooked and drain. Rinse with cold water to remove excess starch, then chill in a bowl of ice water.
  6. Add a handful of ice to a measuring jug and fill until you have 400 ml ice cold water.
  7. Combine the ice water and the base sauce from earlier.
  8. Drain the noodles and divide them between serving bowls. Pour the chilled over the top.
  9. Add your choice of toppings, then sprinkle with finely chopped green onions, ground black pepper and a drizzle of toasted sesame oil.