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Shio Somen | Easy recipe at home related to culinary researcher / Transcript of Yukari's Kitchen's recipe

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Somen : 2 bundles
卵 : 2個
小ねぎ : 適量
(A) 水 : 450ml
(A) 鶏ガラスープの素 : 大さじ1
(A) 塩 : 小さじ1/2
(A) 砂糖 : ふたつまみ
(A) おろしにんにく : 小さじ1
(A) おろし生姜 : 小さじ1
(B) 塩 : 小さじ1/2
黒胡椒 : 適量
ごま油 : 大さじ1
白ごま : 大さじ1
ラー油 : 適量

Time required

30minutes

Procedure

1) Make soup 01:31
Put (A) in a pan and bring to a boil over medium heat.
Turn off the heat, remove the heat and cool in the refrigerator.
2) Boil the eggs 02:11
Boil water in a pan and add the salt and eggs from (B).
Boil for about 8 minutes, take out and cool in ice water for 10 minutes.
3) Steam somen 03:12
Boil water in the pot again and add somen noodles.
When it boils again, turn off the heat, cover and leave for 5 minutes.
Drain the water and tighten it well with ice water to drain it.
4) 仕上げる 05:55
1にごま油、白ごま、黒胡椒、ラー油を加える。
器にそうめんを盛り、スープを加える。
小ねぎ、卵を、トッピングしたら完成。

Point

・ Cut small onions into small pieces in advance.
・ When heating the soup, mix it occasionally.
・ Use eggs that have just been taken out of the refrigerator.
・ When washing somen noodles, it is recommended to remove the slime.
・ Boiled eggs should be cut in half before topping.