【Ryuji's Recipe Reproduction】Easy "Negi Shio Pork Dipping Soba" Made in the Microwave, a Recipe to Use Up Soba

Enjoy the taste of a restaurant with familiar ingredients in Ryuji's recipe. This time, for those of you who want to do something with leftover soba in the summer, thank you for your patience! How about consuming it smoothly with a super easy "Negi Shio Pork Soup" that pairs perfectly with the noodles? Ryuji's "Negi Shio Pork Dipping Soba" can be enjoyed in two ways: warm and cold soup. Which do you prefer?

Recipe for Rich and Delicious "Negi Shio Pork Soup" Made in the Microwave

Main ingredients of green onion salt pork soup.

【Ingredients】
Somen noodles 100g
Marutai stick ramen 100g
Pork belly 160g
Leek 120g

= Warm dipping sauce version =
Water 200cc
Chicken bone soup 1 teaspoon
Kombu dashi 1/2 teaspoon
Hon dashi 1/2 teaspoon
Sugar a pinch
Salt 2 pinches
Garlic powder 7 shakes
Black pepper to taste
Lard 1 teaspoon

= Cold dipping sauce version =
Water 100cc
Chicken bone soup 1 teaspoon
Kombu dashi 1/2 teaspoon
Hon dashi 1/2 teaspoon
Sugar a pinch
Salt a pinch
Garlic powder 7 shakes
Black pepper to taste
Rice oil 1 tablespoon
Cold water 80cc

☆ Salt to taste
★ For flavor variation, lemon juice

The key factor is the Umami Brother trio! Utilizing the synergistic effects of dashi and umami.

[How to make]

1. Put chopped green onions and pork belly in a heatproof bowl

In a deep heatproof container where the soup will go, add chopped green onions and cut the pork belly into thin strips with kitchen scissors while placing it over the onions.

2. Add seasonings
*The dashi powder used this time is all from the Ajinomoto brand.

＝Hot Soup＝
Add 200cc of water, 7 shakes of garlic powder, an appropriate amount of black pepper, 1 teaspoon of chicken broth, 1/2 teaspoon of kombu dashi,
1/2 teaspoon of hondashi, a pinch of sugar, and a pinch of salt, and mix well.

＝Cold Soup＝
Add 100cc of water, 7 shakes of garlic powder, an appropriate amount of black pepper, 1 teaspoon of chicken broth, 1/2 teaspoon of kombu dashi,
1/2 teaspoon of hondashi, a pinch of sugar, and a pinch of salt, and mix well.

Ajinomoto Three Brothers, Part 1: Marudori Chicken Broth.

Ajinomoto Three Brothers, Part 2: Kombu Dashi.

Ajinomoto Three Brothers, Part 3: Hondashi.

3. Add lard or rice oil
For warm soup, add lard, and for cold soup, add rice oil and mix well. Adding oil deepens the flavor of the soup.<

For warm soup, add lard

For cold soup, add rice oil

4. Heat the soup in the microwave.

For warm soup, heat in the microwave at 600w for 5 minutes without covering. After heating, taste and adjust with salt.

For cold soup, heat in the microwave at 600w for 4 minutes without covering. After heating, remove the container, mix well, add cold water to the soup, and if time is short, chill in the freezer for about 10 minutes. If you have more time, chill in the refrigerator for about 30 minutes.<

5. Boil the noodles and serve to complete.

Once the soup is ready, boil somen and Marutai stick ramen separately.
* In the author's home, they use somen as running noodles, so only the stick ramen was boiled.

Once boiled, drain and cool the noodles with cold water, then serve, and it's done.

Personally, I found the "Barikata" (boiling time about 2 minutes and 30 seconds) to have a nice chewy texture, which was my preferred hardness for dipping noodles.

My husband groaned that he wanted to eat it all year round! What does it taste like?

Ryuuji's "Negi Shio Buta Tsuke Somen" is complete. My husband, who loves somen more than I do, tasted it first. He usually has a picky palate, but he couldn't help but exclaim, "Wow! This is delicious!"

When I asked my husband, "What do you find delicious about it?" he just said "It's good," so I decided to taste it properly myself. First of all, the depth of flavor is quite addictive. The richness from the pork belly, the aroma of chicken bones, kelp, and the seafood notes from Hondashi blend together in perfect harmony, making it truly taste like something you'd eat at a restaurant.

Moreover, there is a subtle garlic aroma that whets the appetite. During cooking, I was worried, "Isn't this going to be too salty with this much seasoning?" but as expected of Ryuuji, it was perfectly calculated. Bravo!

I tried both warm and cold soups, but personally, I thought somen goes better with the cold soup, while Marutai stick ramen pairs well with the warm soup. My husband has already requested this "Shio Buta Tsuke Somen with two kinds of warm and cold soup & two types of noodles" for our next lunch on a holiday.

By the way, you can change the flavor by adding lemon juice, which brings a refreshing taste to the dipping noodles. If you like spiciness, adding chili oil is also recommended. Please try making it yourself!

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