Chilled Shiitake and Tomato Soup Pasta

We focused on creating a gentle flavor with an umami-rich broth that’s drinkable to the last drop. The ground pork filling, infused with the aroma of shiitake mushrooms and tomatoes, adds a full-bodied flavor that perfectly complements the soup and noodles, making each bite satisfying until the very end.

2 Servings

5.6 oz pasta noodles
1 large tomato
1/4 cucumber
A little bit of green onion
Potato starch mixture: 1 tbsp potato starch and 3 tbsp water
[A] 2 packets Kayanoya Original Vegetable Stock Powder
[A] 3 1/3 cups water
[B] 1/2 tsp olive oil
[B] 1/2 tsp salt
[B] A pinch pepper
3 pieces dried shiitake mushrooms
5.3 oz ground pork
1 tbsp dried shiitake mushroom soaking liquid
[C] 1 clove garlic
[C] 1/3 red chili pepper
[C] 1 tbsp olive oil
[D] 1 tbsp ketchup
[D] 1 tsp light soy sauce
[D] a pinch salt and pepper

Directions

Place [A] in a pot and bring to a boil for 2-3 minutes. Season with [B]. Once cooled, refrigerate. Mince the garlic and the rehydrated dried shiitake mushrooms, and slice the green onion thinly.
Cut the cucumber in half lengthwise, remove the seeds with a spoon, and slice thinly. Grate the tomato.
In a frying pan, heat [C] to release their aroma, then add the shiitake mushrooms and ground pork in that order, and stir-fry.
Add [D] and the shiitake mushroom soaking liquid, adjust the seasoning, and thicken with the potato starch mixture.
Boil the pasta noodles and drain.
In each bowl, place half of the noodles, grated tomato, stir-fried mixture, cucumber, and green onion, then pour the chilled broth from step 1.

Note: The chilled soup will not cook the noodles further in the bowl. Therefore, boil the noodles for about 30 seconds longer than the time indicated on the package. After boiling, press the noodles against a strainer to thoroughly drain the water.