Beat the intense summer heat! This is a recipe for simple yet flavorful chilled hot and sour noodles using lettuce and pickled mustard greens. The umami from the white dashi, combined with the refreshing tang of vinegar and pepper, will whet your appetite. Try this exquisite cold noodle dish, directly from a noodle-loving chef!
Ingredients
Main Ingredients (2 servings)
- Lettuce 1/2 head
- Pickled Mustard Greens 50g
- Ginger 10g (julienned)
- Somen Noodles 100g
- Water 600ml
Seasonings
- [A] Shiro Dashi (White Soy Sauce Base) 3 tbsp
- [A] Black Pepper A pinch
- [B] Vinegar 2 tbsp
- [B] Black Pepper 1/3 tsp
- [C] Salt A pinch
Steps
- Finely shred 1/2 head of lettuce.
- Chop 50g of pickled mustard greens into similar-sized shreds as the lettuce.
- Bring 600ml of water to a boil in a pot.
- Once boiling, add 10g of julienned ginger, 50g of pickled mustard greens, a pinch of black pepper, and 3 tbsp of Shiro Dashi (White Soy Sauce Base) to the pot to make the soup base.
- Prepare a bowl with ice water for chilling.
- In a separate bowl, combine 2 tbsp of vinegar and 1/3 tsp of black pepper.
- Pour the hot soup base from the pot into the bowl with the vinegar and pepper mixture. Stir well and chill using the ice bath.
- In another pot, cook 100g of somen noodles according to package directions.
- Sprinkle a pinch of salt over the chopped lettuce and gently knead it. (This is the key technique!) This will release moisture and give it a glossy appearance.
- Just before the somen noodles are done cooking, add the kneaded lettuce to the same pot and blanch them together briefly with the noodles.
- Drain the cooked somen noodles in a colander, rinse thoroughly under ice-cold water, and drain well.
- Pour the chilled soup into serving bowls and arrange the drained noodles on top.
- Optionally, add ice cubes before serving. Enjoy!
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