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It will be an arrangement recipe for somen and hiyamugi, which is too serious. The acidity of the tomato is the perfect match for the cool noodles. A summery miso soup is ready.
I posted a recipe for how to make it, so if you are interested, please try making it. Also, if you have any questions, please let me know in the comments section.
We are also waiting for comments such as impressions and arrangement recipes that we made.
[Ingredients] 1 serving
・Eggplant 1 piece
・1 tomato
・Ryomen 1 bundle *Using dried noodles such as somen or hiyamugi
・ 1 bowl of water
・An appropriate amount of dried sardines
・Miso moderate amount ※The miso used this time is “Matsugame miso’s naturally brewed wooden barrel”
★The amount is a guideline. Put in as many vegetables as you like.
★Because the water will contain the dried noodles, fill the bowl to the brim.
★Miso contains some salt from the dried noodles, so add it little by little while checking the taste.
[How to make]
(1) Place the eggplant in a bowl and cut the tomatoes in any way you like.
*If you don’t like the skin on the tomato, you can peel it off with hot water, but I think it tastes better with the skin on. I think it’s fine if you remove it when you eat it.
② Put ① ingredients and dried sardines in a pan. Measure the amount of water in a bowl and add it to the pot.
③Boil the vegetables to your liking, then fold the noodles in half and add.
④ Boil for the specified time. Stir occasionally to prevent the noodles from sticking together.
⑤ Serve and complete.
*Dried sardines can be used as a delicious ingredient.
* Instructions on how to make it are included in the video. I think it’s good to go in a way that is easy to make according to each family.
Thank you for watching until the end.
