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Chilled Somen Noodles with Vegetable Soup

Refreshing flavor of chilled noodle cooking whets your appetite in hot Japanese Summer.

Using a variety of ingredients in soup is recommended nutritionally.

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Ingredients@i4 servingsj

  1. 500g of Somen noodle (dried), 8 prawns,

    200g of boneless chicken breast,

    200g of boneless chicken breast,

    4 dried Chinese mushrooms, 2 eggplants,

    1 cucumber, 1/3 tsp. of salt
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  2. 4 cups of water, 2 tsp. of Dashi-no-moto(Japanese powdered stock), 1 tbsp. of Mirin,  2 tbsp. of soy sauce, 1 tsp. of salt
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  3. 1 tbsp. of grated ginger,

    5 leaves of O-ba (beefsteak plant leaf)
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Directions

  1. Soak the dried mushrooms in the water of (B) to soften.

    Cut the chicken and the egg plants into a bite sized pieces.

    Peel the prawns and remove veins. Squeeze the soaked mushrooms and cut thinly.

    Slice the cucumber thinly,
    prinkle the salt, leave 5 minutes and squeeze out.

     Chop the O-ba thinly. Put the ingredients of
    iBj, the chicken, the eggplants and the prawns into a pan, and boil.

    Remove from the heat and chill. Add the cucumber.
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  2. Cook Somen noodles in a large pot of boiling water.

    Do not overcook. Drain and rinse well under running cold water.

    Place the Somen noodles in each serving bowl
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  3. Add the soup of (1) to the Somen.

    Put the ginger and O-ba on top.

    Note:  Using ready-made Somen –Tsuyu(B) sold at supermarkets is convenient(Water Somen-Tsuyu down to your taste.)

 

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