Steps

1. In a pot, add 300cc water, 1/2 tsp sugar, 2 tsp chicken stock powder, 2g bonito powder, 1 tbsp soy sauce, and 2 tsp lard.
   🕒 02:55
2. Add 80g sliced pork, 1 clove grated garlic, and black pepper to taste to the pot.
   🕒 04:04
3. Heat the pot. Once the soup boils, skim off any scum that rises to the surface.
   🕒 04:50
4. In a separate pot, boil plenty of water.
   🕒 05:57
5. Once the water boils, add 100g somen noodles and boil for 1 minute until al dente.
   🕒 07:34
6. Drain the boiled somen in a colander, rinse with cold water, and squeeze out excess water thoroughly. 【Tip!】 Boiling the somen al dente and then chilling it with cold water prevents the noodles from getting soggy and retains their chewiness even when simmered.
   🕒 08:01
7. Reheat the soup. Cut the pre-made 1 boiled egg in half.
   🕒 08:27
8. Add the chilled somen to the warmed soup and simmer for a few minutes to heat through.
   🕒 08:31
9. Place the somen in a bowl and pour the soup over it.
   🕒 08:51
10. Top with the halved boiled egg and scallions to taste.
    🕒 09:06
11. Sprinkle seasoned salt to taste over the boiled egg, and finish with black pepper to taste.
    🕒 09:10
12. Your Nikusoba-style Nyumen is complete.
    🕒 09:24