Chilled soya milk ramen

Name: Chilled soya milk ramen
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: salt, to taste; 1 litre/1¾ pints/4 cups water; 30 ml/2 tbsp sesame seeds; 1 cucumber, cut into thin strips; 400 g/14 oz fresh ramen noodles; 250 ml/8 fl oz/1 cup unsweetened soya milk; 1 tomato, cut into wedges

Preparation info

Serves
4

Difficulty
Medium
Ready in
10 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Strands of noodles taste great in a mild and deliciously nutty raw chilled broth, making this simple but unusual ramen an ideal dish for a hot summer’s day. The iced broth is topped with succulent strips of cucumber and wedges of tomato, reinforcing the sunny nature of the dish.

Ingredients

For the base

30 ml/2 tbsp sesame seeds
1 litre/1¾

Asia
Japan
Main course
Summer
Soup
Vegan

Method

Gently toast the sesame seeds in a dry pan until they have lightly browned. Grind them in a blender.
Mix the measured water with the soy milk and put in a food processor, then blend with the ground toasted sesame seeds. Pour into a jug or pitcher and refrigerate until well chilled.
Put the noodles in a pan of boiling water and cook for 2–3 minutes or