Chilled Noodles & Fresh Veggies with Grilled-Flying-Fish-Based Soup Stock (Soup Stock means tsuyu)
Cooking time：20 minutes, Calories： 507kcal
- Helpful One-Point Tip：
Dilute this tsuyu soup with chilled water.
Ingredients (2 Servings)
>>Please see the instructions on measuring spoons and cups.
- 1 small size Canned Tuna (non-flake type is preferable)
- 1/2 Cucumber
- 2 sheets of Cabbage/ Lettuce Leaves
- 6 Cherry Tomatoes
- 2 bundles of Udon Noodles (dry type)
- 1/3 cup (about 65ml) Grilled Flying-Fish-Tsuyu Soup Base
- 1/3 cup (about 65ml) of Water
- 2 sheets of Shiso Parley Leaves
- Some White Sesame Seeds
Cooking Procedures
1
Cut the ingredients：
Remove excess liquid from the tuna and flake it moderately. Peel the cucumber and then cut it in half lengthwise. Cut the cucumber into diagonal thin slices. Tear the lettuce leaves into bite-sized pieces. Blanch the cherry tomatoes and peel them. Then, cut them into crescent-moon-shaped pieces.
Remove excess liquid from the tuna and flake it moderately. Peel the cucumber and then cut it in half lengthwise. Cut the cucumber into diagonal thin slices. Tear the lettuce leaves into bite-sized pieces. Blanch the cherry tomatoes and peel them. Then, cut them into crescent-moon-shaped pieces.
2
Cook the udon noodles：
Bring a pot of water to a boil, and put the udon noodles into the pot. At that time, be sure to distribute the noodles well when putting them into the boiling water. After they come to a boil again, add some water to adjust the volume (if needed) and boil the noodles for the indicated period (see product’s instructions). Then, drain the noodles using a mesh strainer and rinse the noodles several times with cold water. Then, place the noodles onto a bamboo strainer.
Bring a pot of water to a boil, and put the udon noodles into the pot. At that time, be sure to distribute the noodles well when putting them into the boiling water. After they come to a boil again, add some water to adjust the volume (if needed) and boil the noodles for the indicated period (see product’s instructions). Then, drain the noodles using a mesh strainer and rinse the noodles several times with cold water. Then, place the noodles onto a bamboo strainer.
3
Prepare the Pouring Soup(Tsuyu)：
Mix one part of Grilled-Flying-Fish-Tsuyu (soup) with one part of chilled water well to prepare the pouring soup.
Mix one part of Grilled-Flying-Fish-Tsuyu (soup) with one part of chilled water well to prepare the pouring soup.
4
Arrange the Noodles & Veggies onto a plate.
Then, Pour the Prepared Soup (tsuyu)：
Place the noodles onto a plate and arrange the vegetables on the noodles. Don’t forget to make them look good! Then, garnish it with shiso parsley leaves and white sesame seeds. Pour the source as you like, and enjoy this meal!
Then, Pour the Prepared Soup (tsuyu)：
Place the noodles onto a plate and arrange the vegetables on the noodles. Don’t forget to make them look good! Then, garnish it with shiso parsley leaves and white sesame seeds. Pour the source as you like, and enjoy this meal!
The Key Item in this recipe：
Grilled-Flying-Fish-Soup Stock (Tsuyu)
