わらび餅（お茶のわらび餅）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 10minutes
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醤油そうめん｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし
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Ingredients
- 素麺 : 200g
- みりん : 大さじ2
- 丸鶏ガラスープ : 小さじ2
- 創味シャンタン : 小さじ1
- 砂糖 : 小さじ1
- 豆板醤 : 小さじ1
- かつお粉 : 小さじ1〜小さじ2
- 鶏油 : 適量
- Water (amount combined with hot water) : 350ml
Time required
45minutes
Procedure
-
1)
Cut the green onions
00:36
Cut all-purpose green onions into small pieces.
-
2)
Cut chicken ham
01:32
Slice the chicken ham.
-
3)
Mix seasonings
02:25
Heat mirin in the microwave for 1 minute. Add glass soup, Somi shokuhin, doubanjiang, sugar and hot water and mix.
-
4)
スープを作る
03:27
醤油、みりん、鶏油、かつおだしの粉、おろしにんにく、水を加えてさらに混ぜ合わせる。
-
5)
仕上げる
05:25
素麺を茹でて、器に盛り付けてスープを入れて鶏ハム、小ネギ、ゆで卵をのせて完成。
Point
・ Put the surplus green onions in a storage bag and store in the freezer.
・ If you don't have doubanjiang, you can use miso.
・ If you don't have chicken oil, you can use sesame oil.
・ Chicken oil hardens at low temperatures, so if you want to refrigerate the soup or cool it with ice, sprinkle it just before eating.
・ While tasting the soup, add water if it is thick.
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