Authentic home cooking from Japan, with US measurements. 
Chilled Sapporo Ichiban Shio Ramen for Summer
Light and refreshing!
How this recipe came about:
I had a pack of Sapporo Ichiban Shio Ramen at home for a solo lunch, but since it was hot out, I didn’t feel like eating something warm. So I thought, why not chill it? That’s how this recipe was born! (*^^*)
Chilled Sapporo Ichiban Shio Ramen for Summer
Light and refreshing!
How this recipe came about:
I had a pack of Sapporo Ichiban Shio Ramen at home for a solo lunch, but since it was hot out, I didn’t feel like eating something warm. So I thought, why not chill it? That’s how this recipe was born! (*^^*)
Open in Cookpad AppSteps
- 1
Bring 3/4 cup water (200 ml) to a boil and dissolve the included soup base. Pour into a bowl and add ice cubes to chill the broth.
- 2
Cook the noodles according to package directions. After 3 minutes, drain the noodles in a colander and rinse under cold water. Toss the noodles with a little sesame oil.
- 3
Add the noodles to the bowl with the chilled broth. Top with the included sesame seeds, nori, black pepper, and chili oil if you like. Enjoy!
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