Miso & Mushroom Hiyashi Ramen Salad
Hiyashi ramen salad is a refreshing cold noodle dish that packs all the flavour of a hot ramen, minus the broth. Simple to make but impressive to serve (especially in our Send Noods and Lily Print noodle bowls), it’s the perfect recipe to throw together and enjoy with friends. To show us how it’s done, Ken Yamada, co-founder of award-winning ramen restaurant brand Tonkotsu, shares his exclusive recipe with this step-by-step guide.
- 300g of shittake mushrooms
- 300g of shimeji mushrooms
- 50ml of soy
- Dash of olive oil
- 70ml of soy sauce (dark)
- 30g of sugar
- 75ml of rice vinegar
- 25ml of sesame oil
- One egg per person – use the best quality free range, organic eggs possible to maximise taste
- 200ml of soy base (see recipe below)
- Teaspoon of Dashi powder
- 200ml of water
- 200ml of soy sauce
- 200ml of water
- 35ml of sake
- Pinch of sea salt
- 15g of sugar
- 1 whole dried chilli
- 15g of ginger, roughly chopped
- 2 cloves of garlic
- 2 spring onions, roughly chopped
- 150g of cherry tomatoes, sliced in half
- 200g of cucumber – julienne (use a mandolin if your knife skills aren’t quite up to it)
- 40g of pea shoots
- The mushrooms, eggs and dressing can be made one or two days ahead of the rest of the recipe.
- The eggs are best when marinated overnight.
- You’ll be able to find all the ingredients in most big supermarkets, for fresh ramen noodles look up your nearest Asian supermarket but dried noodles work just as well.
- For dried noodles, follow the cooking instructions on the packet but take 10% off the cooking time, rinse in cold water and set to one side until you’re ready to serve.
STEP 1 – Make the soy base.
- Roughly chop the chilli, ginger, garlic and spring onions.
- Add all the ingredients to a pan and heat until almost boiling.
- Take off the heat and set aside to cool. This liquor will be used to marinate the eggs.
STEP 2 – Marinate the eggs.
- Boil a pan of water.
- Put 6 eggs into a noodle sieve or metal colander. TOP TIP: Shake each egg first, this will make the yolk cook in the centre and look great when you cut it!
- Place the sieve in the boiling water so the eggs are submerged and cook for exactly 6 minutes and 10 seconds.
- Take out immediately when the time is up and put the eggs straight into a bowl of very cold water.
- When cooled, tap the eggs all over with a spoon to crack the shell.
- Carefully peel the eggs under cold running water to prevent cooking any further.
- When the eggs are completely cold, place them in the soy base marinade. (See step 1).
- Marinate in the fridge overnight or for at least a few hours.
STEP 4 – Mix the soy dressing (makes approximately 250ml).
- Simply whisk all the ingredients together in a bowl and set aside. Use any left over on a salad – so delicious!
STEP 5 – Assemble the hiyashi.
- If you’re using fresh ramen, cook it in boiling water for three minutes and then wash thoroughly in ice-cold water. This will stop the cooking process whilst getting rid of the starch, so the noodles don’t clump together. If using dried, then follow the cooking instructions on the packet but take 10% off the cooking time, rinse in cold water and set to one side.
- Place a portion of noodles in the bowl and dress with 30ml of the soy dressing.
- Top the noodles with 50g of mushrooms, one marinated egg (sliced in half lengthways), 50g of julienne cucumber, 30g of tomatoes, 10g of peashoots and a sprinkling of white sesame seeds (if you have them).