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.

2 Servings

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

Directions

Heat vegetable oil in a frying pan, sauté ground pork, and season with salt and pepper.
In a bowl, combine Kayanoya Original Dashi Stock Powder and [A], then mix well.
Place the boiled noodles, step 1, and baby greens in a bowl, then add step 2.
Drizzle chili oil to taste.