Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, umeboshi-nyumen noodles - when you're sick or fighting summer fatigue. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Cook the somen noodles so that they are on the firm side. Umeboshi can be eaten like a fruit, if you can stand the sour. Even sucking the hard pit found in the middle can help with a sick stomach!
Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have umeboshi-nyumen noodles - when you're sick or fighting summer fatigue using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue:
- Get 2 bundles Somen noodles
- Get 50 grams Chicken
- Get 2 Umeboshi
- Make ready 3 to 4 Shiso leaves
- Prepare 500 to 800 ml Dashi stock (made with kombu, bonito flakes, or whatever you like)
- Prepare 1 Shredded nori seaweed
- Get 1 White sesame seeds
- Take 1 tot Soy sauce
If you are feeling unwell, try adding one or two umeboshi to some boiled water and stir until you have broken up the umeboshi into tiny little pieces. Drinking this tea will help fight flu-like nausea and will also help to eliminate any toxins from your body. Learn how to make nyumen, a hot soup that is made with Japanese Somen noodles, vegetables, and meats. Somen are thin Japanese noodles made of wheat flour.
Steps to make Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue:
- Cook the somen noodles so that they are on the firm side. Wash well under running water, and drain in a sieve.
- Chop the chicken (breast or thigh meat) into 2 cm pieces, and sprinkle with sake. Make sure to discard the yellow fat from the chicken, since it will affect the flavor of the soup.
- Chop the umeboshi finely into a paste. Put the pit into the dashi stock and simmer. This will give a faint umeboshi flavor to the dashi. Julienne the shiso leaves.
- When the dashi comes to a boil, dredge the chicken pieces with katakuriko and put into the pot.
- When the chicken is cooked, turn off the heat, and taste the soup. If it lacks flavor, add a little soy sauce. Since the soup will become diluted after it's mixed with the noodles, so make sure it's a little concentrated.
- Put the noodles in serving bowls, add the umeboshi paste and ladle in enough hot soup to cover. Top with the shredded shiso (plus myoga ginger if you like), sesame seeds and shredded nori seaweed and enjoy!
Add various vegetables and meats in the soup. The Spruce Eats uses cookies to provide you with a great user experience. When you think of ramen, you probably think of those cheap packets college students Hiyashi somen—thin, delicate wheat noodles served chilled with tsuyu, a dipping sauce—is one of the most popular meals during the hot and humid summers in Japan. If you wish eating noodles were a sport. Tsukemen ramen requires more from diners than simple slurping: Noodles are served al dente, and it's the eater's responsibility to cook them by dunking them into a dense broth.
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