Somen

Bokchoy • Chicken Breast • Garlic • Ginger • Onion Leeks • Cabbage • White Onion • Carrot • Zucchini • Cooking Oil • Gochugaru • Soy Sauce •

somen • vegetable broth • Salt and pepper • Sugar • Chopped green onion • Some squash, julienned and lightly stir fried

For the salad: • shrimps, peeled and deveined • broccoli florets, boil in boiling water for 1 minute, remove from the heat, drain • lettuce leaves, cut to taste • somen noodles, boil in boiling water for 3-4 minutes, remove from the heat, drain in fine-mesh strainer, rinse under very cold water to stop cooking • julienned carrots • seeded and julienned cucumber • For the dressing: • rice vinegar • vegetable oil • Japanese soy sauce • granulated sugar •

Somen • Katsuo dashi • Fish balls • Spring onions • Tsuyu - light soy sauce

dried somen noodles • eggs • salt • okuras • soy sauce based sauce (mentsuyu) for dippings sauce

lamb shoulder • salt • oil • Somen noodle • water • scallion • For Pounded Paste • ginger • garlic • small or shallot • Spicy Dark Sauce • dark soy sauce •

chicken • green onion (cut into chunks) • for 1 person somen noodles • dashi • bonito flakes • ☆ Nanban sauce: • soy sauce • sake • mirin (sweet sake) • sugar

Meat & Vegetable • chopped garlic • chopped ginger • vegetable oil • chopped tomatoes as much as it is left in the fridge • minced beef • shaoxing wine • Chinese kale • Sauce: • vegetable stock • corn starch • oyster sauce •

light soy sauce • salt and black pepper or szechuan pepper • water • dried anchovies • oil • sausage • Black pepper or szechuan pepper optional • lettuce or any salad • bundle of somen noodle or misua • spring onion

Boiled somen noodles • Egg (large) • Katakuriko • Dashi stock granules • Salt • Sesame oil • Condiments left over from the somen

Somen noodles • Eggs • packet Ochazuke mix • Tempura crumbs • Melting cheese • over 2 tablespoons Vegetable oil

Ginger • leaves Shiso leaves • Myoga ginger • Tempura crumbs

serving Boiled somen noodles • or more, adjust (to taste) Canned tomatoes or tomato juice • or more, adjust (to taste) Mentsuyu • or more Olive oil • Shiso leaves or basil leaves • Garlic, finely chopped green onions • Lemon juice *Refer to Helpful Hints • Tabasco sauce • Grated cheese

bunches Somen or fresh ramen noodles • Chicken breast • Myoga ginger • leaves Shiso leaves • Umeboshi • Water • Soy milk • Salt • Chinese soup stock • Ground sesame seeds

bundles Somen noodles • pack Natto • bundle Mulukhiya (Jew's Mallow) • Mentsuyu

Steamed chicken • to 1/2 (Sweet) sliced onion • Julienned cucumber • Sliced myoga ginger • Julienned shisho leaves • knob Finely chopped ginger • Korean all-purpose sauce (chili and vinegar sauce) • Dried noodles (hiyamugi, inaniwa udon or somen noodles)

as much as you prefer Somen noodles • Kombu based mentsuyu (3x concentrate) • Filtered water • to 2 tablespoons Sesame paste • drops or so ★Ra-yu (best if with chili flakes) • ★Grated ginger • ★Ground sesame seeds • ton, as garnish Green onions or scallions

Somen noodles • ★Mentsuyu (diluted) • ★Cold milk • few drops ★Ra-yu (or sesame oil) • optional Thinly sliced cucmber • optional Boiled egg • optional Nori seaweed

packs Noodles • Mentsuyu (3x concentrate) • Soy milk • or more Doubanjiang • Ground sesame seeds • Ra-yu • Green Onions (etc) • Roasted sesame seeds

portions Chinese noodles (naengmyeon, somen, or hiyamugi noodles) • Egg • Pork loin ham (or boiled chicken, roast pork, etc.) • Cucumber • sweet tomatoes • Apple • Mizuna • Kimchi • Roasted sesame seeds • Ice • Beef soup stock granules (dashida, etc.) • Soy sauce •

kikomon soup base sauce • water • pieces of salad • cherry tomatoes • spring onion / scallions • somen /misua noodle • pls refer to my LG CHICKEN BURGER leftover or any

servings Naengmyeon noodles (or somen or udon noodles) • Thinly sliced beef • Dashi stock granules • Cucumber • Boiled egg • Water • Gochujang • Soy sauce • Sesame oil • Sugar • Toasted white sesame seeds

Eggplant • Thinly sliced pork belly • thin slice Ginger • servings Somen noodles • Mentsuyu (2x concentrate type) • Water • Green onion or scallion • Shiso leaves

bundles Somen noodles • per 200 grams of somen noodles Water

to 8, medium Dried shiitake mushrooms • Soaking liquid from dried shiitake • Sugar • and 1/2 tablespoons Soy sauce

Dashi stock (kombu, bonito flake based) • Soy sauce • Mirin • plus Sugar • Salt