World Flavors Cookbook

Yamagata Ramen (Cold Ramen)

The famous cold ramen of Yamagata Prefecture — chilled soy sauce broth with ice cubes floating in it, served with cold noodles and refreshing toppings. A brilliant response to Yamagata's scorching summers (Japan's hottest city).

Cuisine: Japan

Ingredients

• 1.5L clear chicken and beef broth, well-seasoned
• Tare: 80ml soy sauce, 2 tbsp mirin, salt
• Medium wavy noodles
• Ice cubes
• Toppings: chashu (cold), cucumber slices, menma, scallions, nori, pickled plum (umeboshi)

Instructions

1. Make a clear, well-flavored broth from chicken and beef. Season strongly with shoyu tare (the cold serving dulls flavors, so over-season slightly).
2. Chill the seasoned broth thoroughly in the refrigerator (ideally overnight).
3. Cook noodles al dente. Rinse under cold water until completely chilled. Drain.
4. Place cold noodles in bowls. Ladle chilled broth over them.
5. Add ice cubes to the broth. Top with cold chashu, cucumber, menma, scallions, nori, and umeboshi.