Cold Ramen

Metric: off on

soy vinaigrette

• 1 cup soy sauce
• 1/2 cup rice vinegar
• 1/4 cup white sugar
• 3 tablespoon sesame oil
• 1 1/2 teaspoon peeled ginger
• 1 teaspoon garlic

add in's

pinch chilis, chopped

pinch scallions, chopped

small handful baby chard, chopped

small handful pea shoots, cooked

• 1 each ear corn, cooked
• 1 each egg, poached
• 1-2 tablespoons kimchi
• 1 tablespoon furikake
• 1 cup ramen noodles, cooked

soy vinaigrette

• 236 ml soy sauce
• 118 ml rice vinegar
• 60 g white sugar
• 72 ml sesame oil
• 15 g peeled ginger
• 5 g garlic

add in's

pinch chilis, chopped

pinch scallions, chopped

small handful baby chard, chopped

small handful pea shoots, cooked

• 1 each ear corn, cooked
• 1 each egg, poached
• 15-30 g kimchi
• 15 g furikake
• 240 g ramen noodles, cooked

1. 1. Blend soy ingredients in blender and strain. Set aside.
2. 2. Boil noodles for 1-2 minutes. Drain into colander, then cold flash noodles in a bowl of ice water.
3. 3. Mix cold ramen noodles with 2-3 tablespoons of soy vinaigrette, garnishes of vegetables, kimchi, and furikake to taste. Top with 1 poached egg.