![Recipe & Video: Summer Ramen](http://umami-insider.com/cdn/shop/articles/Summer-Ramen_1500x500_crop_center.jpg?v=1694637668)
Ramen doesn't have to be served hot! Try this cold ramen perfect for a hot summer!
Summer Ramen
Recipe by Chef Kaku (Wasan Brooklyn)
Course Main Course
Cuisine Japanese
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 2
![](https://cdn.shopify.com/s/files/1/0252/3958/4820/files/Summer-Ramen.jpg?v=1694637063)
Ingredients
- 2 packs Ramen Noodles
- 1 Tbsp Sesame Oil
- 1 tsp Sesame Seeds
Sauce
- 3 Tbsp Sake
- 2 Tbsp Sugar
- 4 Tbsp Soy Sauce
- 6 Tbsp Rice Vinegar
- 1 Tbsp Oyster Sauce
- 1 Chicken Bouillon Cube
- ½ cup Water
- 1 pinch Pepper
Toppings
- 1 Small Chicken Breast
- Varieties of Fruits and Vegetables: Oranges, pears, cherries, cucumbers, arugula, and tomatoes
- 1 Tbsp Karashi (Japanese Yellow Mustard), optional
- Pickled Ginger, optional
Instructions
- In a small pot, mix all the ingredients of the sauce except for pepper and 2 Tbsp of rice vinegar. Bring to boil over medium heat.
- Cool it down a little bit and pour the sauce into a container. Add the rest (2Tbsp) of rice vinegar and pepper. Put it in the refrigerator until cold, about 1 hour.
- Sprinkle salt on chicken and steam it in a steamer until done. Cut into thin strips.
- Peel oranges and separate into small pieces. Thinly slice pear, cucumber, and tomatoes.
- Cook ramen noodles as instructed in the package. Drain hot water and rinse them in cold running water until noodles are cold. Drain well.
- Portion noodles onto a plate. Pour an ample amount of sauce and garnish with fruits & vegetables.
- Add sesame oil and sprinkle sesame seeds to taste. Add karashi (yellow mustard) and pickled ginger as you prefer.