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そうめん（梅そうめん）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

そうめん : 100g
(A) Soy sauce : 大さじ2
(A) Salt : 小さじ1
(A)Mirin : 大さじ4
(A) Alcohol : 大さじ4
(A) Bonito powder : 4g
(A) Umami seasoning : 8振り
(A) Umeboshi : 1個
cold water : 250g

Time required

5minutes

Procedure

1) make somen soup 02:31
Put (A) in a pot and heat it.
Once the alcohol has evaporated, pour it into a metal bowl.
Add cold water and chill in the refrigerator.
2) boil somen noodles 06:57
Add somen noodles to boiling water.
Boil for 45 seconds.
Drain in a colander and wash under running water.
Place in ice water (not listed) for 1 minute.
Place in a colander and squeeze out the water.
3) Arrangement 18:15
Place the somen noodles on a plate and add the mentsuyu to the bowl.

Point

・The method of boiling the somen noodles this time is hard boiling, so you can feel the original texture of the somen noodles.
- Bonito powder can be substituted by heating bonito flakes in the microwave and pulverizing them.
・Umeboshi should be lightly crushed before use.
・Cold water can be tap water chilled with ice, but it is even better to use cold purified water.
・The salty taste is more noticeable when it's cold, so it's best to decide on the amount of salt in your somen soup when it's cold.
・Somen soup can be eaten with bonito powder added, but you can also strain it.
・The time required to cool the somen soup is not included in the required time.