Name: Soy Milk Dandan Noodles
Total time: 15 min
Yield: 2 Servings
Cuisine: Chinese
Ingredients: 5.3 oz hiyamugi noodles (can be replaced by 2 portions of udon); 3.5 oz ground pork; 0.7 oz baby greens; 2 packets Kayanoya Original Dashi Stock Powder (remove from the packet); [A] 2 tbsp sesame paste; [A] 3 tbsp red miso (Hatcho miso); [A] 2 1/2 cup (20.3 fl oz) soy milk; 1 tsp vegetable oil; salt, to taste; black pepper, to taste; chili oil, to taste

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A bowl of soy milk dandan noodles topped with minced meat and leafy greens.

Soy Milk Dandan Noodles Soy Milk Dandan Noodles

No cooking needed for the soup—just mix and serve. The rich umami of Japanese dashi and the gentle sweetness of soy milk create a broth so delicious you’ll want to drink every drop. A perfect summer noodle dish with the refreshing contrast of chilled soup and warm, savory meat.