Chilled Noodles & Various Toppings with Grilled-Flying-Fish-Soup Stock
Cooking time：20 minutes Calories: 291kcal
- Helpful One-Point Tip：
Prepare the ingredients prior to cooking the noodles. Pour the tsuyu soup and enjoy the noodles!
Ingredients (2 Servings)：
>>Please see the instructions on measuring spoons and cups.
- 2 bundles (100g) Somen Noodles
- Grilled-Flying-Fish-Soup Stock (Tsuyu) and Water
- 1 piece Chicken Breast Strip
- Some Salt and Sake
- 1/4 Cucumber
- 2～3 Cherry Tomatoes
- Some White Sesame Seeds
- 2 Pickled Plums (ume-boshi)
- 4 Green Shiso Parsley Leaves
- Some Dried Bonito Flakes
- 5 pods Okra
- 1 small package Fermented Soybeans (coarsely-ground natto)
- Some Long Green Onions
(combine one part of the soup stock and one part of water before use)
Prepare the three types of toppings listed below and enjoy them with the somen noodles.
[Microwave Cooked Chicken Breast Strips and Summer-Veggie Topping]
[Plum and Shiso Flavored Topping]
[Okra and Fermented Soybeans (Natto) Topping]
Cooking Procedures：
1
Microwave to Steam the chicken breast strip：
Place the chicken breast strip on a sheet of plastic food wrap and drizzle the salt and sake on it. Wrap the chicken softly in the wrap, and microwave it. After cooling the chicken, tear it into bite-size pieces. Slice the cucumber thinly, and cut the cherry tomatoes into rounds.
Place the chicken breast strip on a sheet of plastic food wrap and drizzle the salt and sake on it. Wrap the chicken softly in the wrap, and microwave it. After cooling the chicken, tear it into bite-size pieces. Slice the cucumber thinly, and cut the cherry tomatoes into rounds.
2
Prepare the plum and shiso flavored topping and okra and fermented soybeans (natto) topping：
Slice the green shiso parsley leaves thinly, and soak them in water. Boil the okra, and slice them into rounds. Then, tap the okra rounds with the knife blade to make them slightly sticky. Chop the long green onion.
Slice the green shiso parsley leaves thinly, and soak them in water. Boil the okra, and slice them into rounds. Then, tap the okra rounds with the knife blade to make them slightly sticky. Chop the long green onion.
3
Cook the somen noodles：
Boil a pot of water, and put the somen noodles in the pot (distribute the noodles well). After the noodles come to a boil again, add some water to adjust the water volume and continue boiling the noodles for a while (see the product’s cooking instructions). Drain the noodles with a strainer and rinse them several times using chilled water. Then, drain the noodles and place them onto the strainer.
Boil a pot of water, and put the somen noodles in the pot (distribute the noodles well). After the noodles come to a boil again, add some water to adjust the water volume and continue boiling the noodles for a while (see the product’s cooking instructions). Drain the noodles with a strainer and rinse them several times using chilled water. Then, drain the noodles and place them onto the strainer.
4
Arrange the noodles and the toppings onto bowls and pour the tsuyu soup：
Divide the noodles into several parts and place them onto different bowls. Then, top them separately with one of the three toppings you prepared in step 1 and 2. Finally, pour the tsuyu soup and enjoy them!
Divide the noodles into several parts and place them onto different bowls. Then, top them separately with one of the three toppings you prepared in step 1 and 2. Finally, pour the tsuyu soup and enjoy them!
The Key Item in this recipe：
Grilled-Flying-Fish-Soup Stock (Tsuyu)
