Soy Milk Chicken Somen
cookpad.japan
@cookpad_jp
This is a variation on a recipe I saw in a magazine.
Serve this cold or warm. Recipe by Yuuyuu0221
Ingredients
Cooking Instructions
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1
Bring water to a boil in a pot and boil the chicken. Once boiled, shock in a bowl of cold water, drain, and set aside.
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2
Julienne the shiso and myoga ginger. Remove the seeds from the umeboshi and mince to a paste.
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3
Put the soy milk into the water you had boiled the chicken in and season with salt and Chinese soup stock. Chill the broth if you prefer, or warm it up.
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4
Transfer the noodles to a plate and top with the chicken, myoga ginger, and shiso. Pour the soup on top and scatter white sesame seeds on top. Finally, add the umeboshi.
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