10-Minute Ice-Cold Ramen Recipe That Saves Summer

By Sudachi · 10 min

Ingredients

Instructions

1. Start heating a pot of water for the noodles.
2. In a bowl, combine 1 tbsp Chinese-style chicken bouillon powder, 1 tsp dashi granules, 1 tsp sugar and 4 tbsp hot water. Stir until fully dissolved.
3. Add 1 tbsp Japanese soy sauce, ½ tbsp oyster sauce, ½ tsp unseasoned rice vinegar, 1 tsp garlic paste and 2 tbsp crushed bonito flakes. Mix well and set aside.
4. Soak 1 tbsp dried wakame in water, following the packet instructions.
5. When the water reaches a rolling boil, cook 2 portions of ramen noodles for 1 minute longer than the packet states.
6. Drain the noodles, rinse with cold water to remove excess starch, then chill them in a bowl of ice water.
7. Fill a measuring jug with ice, then add cold water to make 400 ml ice-cold water.
8. Combine the ice water with the base sauce.
9. Drain the noodles and divide between bowls. Pour the chilled broth over them.
10. Add your toppings, then sprinkle with chopped green onions, ground black pepper and a drizzle of toasted sesame oil.

Summarized from Sudachi's video. Watch it for the details.

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