Recipe: Perfect Easy Soy Milk Noodle Soup for Udon, Hiyamugi Noodles, or Somen!

Easy Soy Milk Noodle Soup for Udon, Hiyamugi Noodles, or Somen!. I really wanted to eat somen noodles in soup. It's more healthy and chewy if you fry the bacon until crisp. Cook the somen noodles to al dente, and it will be just right when serving.

When Korean summers get really hot, even a 'skipping meals is just NOT in my dictionary' kind of a food lover like myself can lose her appetite. Place noodles in a serving bowl, add chilled water (or water + ice cubes), just enough to cover the noodles. Using chopsticks or tongs with soft edges, take a small number of noodles at a time and gently lay them in the same direction so that the noodles line up nicely (optional). You can cook Easy Soy Milk Noodle Soup for Udon, Hiyamugi Noodles, or Somen! using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Easy Soy Milk Noodle Soup for Udon, Hiyamugi Noodles, or Somen!

1. You need 1 1/2 of packs Noodles.
2. Prepare 3 tbsp of Mentsuyu (3x concentrate).
3. Prepare 200 ml of Soy milk.
4. You need 1 tsp of or more Doubanjiang.
5. Prepare 1 tbsp of Ground sesame seeds.
6. You need 1 of Ra-yu.
7. Prepare 1 of Green Onions (etc).
8. It's 1 of Roasted sesame seeds.

Decorate the noodle bowl with leaves or cucumber slices, if using. Leftover dipping sauce can be used as tentsuyu tempura dipping sauce or sobatsuyu buckwheat noodle sauce by reducing it somewhat. When diluted with dashi, it can be used for noodle soup, as a marinade for grilled or deep-fried items, and for many other dishes. Korea has a long history of noodle making and eating.

Easy Soy Milk Noodle Soup for Udon, Hiyamugi Noodles, or Somen! step by step

1. While the noodles are boiling, add the doubanjiang to the mentsuyu..
2. Add the soy milk and ground sesame and mix well. Then transfer the cooked noodles to a bowl..
3. Add some water, then the green onions or daikon sprouts, and some stir-fried sesame seeds in ra-yu and it's ready!.

Korean noodles, called "guksu" or "myeon" are everyday food, but also frequently served on birthdays and weddings. Traditionally a long noodle symbolizes a long life, so serving it to someone on their birthday expresses your desire that they live long and happily. Whether in the form of udon, soba, yakisoba, somen, the universally-popular ramen or others, Japan's love affair with noodles is rich and varied. Given the many uses of the form, in a broth as soup, in hot dishes, or in cold salads with a variety of dipping sauces, the Japanese prove every day that they can do nearly anything with noodles. Hiyamugi Thin wheat noodles that are slightly thicker than somen.