前にマルちゃん正麺で酸辣湯麺を作ったんですが、ともすけさんが韓国のインスタントラーメンで酸辣湯麺を作るレシピをご紹介されていたので真似してみました！
辛味抑え目の農心ノグリMILDです。
Good day, I'm glad you're here.
I cooked Chinese hot and sour soup noodles by Maruchan Seimen before on the other day, you can check that on the link below.
This time, I cooked Chinese hot and sour soup noodles by Korean instant ramen noodles. I was inspired the recipe by the blog of Tomosuke-san who lives in Irvine California. I bought NONGSHIM NOGRI MILD that has milder taste than ordinary Korean hot instant ramen noodles.
韓国のインスタントラーメンは最初から粉末スープを入れるのが特徴的ですよね。
A cooking process of Korean instant ramen noodles is different from Japanese one. Putting the soup powder into hot water as the same time as putting noodles in.
で、お酢を入れてとろみちゃんでとろみを付けます。
After boiling 5 minutes, I put Japanese vinegar made by rice. Put Japanese vinegar for 30mL to 60mL depending on your preference. I like sour soup, I put 60 mL into the soup. And then, I put some amount of Toromi-chan (starch powder) into the soup to make the soup sticky.
溶き卵を入れてゴマ油で風味を加えます。
Lastly, I put beaten egg into the soup and then put sesame oil to add a flavor.
出来上がり～♪
I cooked this for lunch when I worked from home.
美味し～😋ともすけさん、ありがとうございました。
It was really good. I almost drank all the soup. Thank you Tomosuke-san for letting me know the recipe.
今日も頑張りましょう！
Thank you for coming to my blog.
Have a nice day!
An English practice.
I have a double-glazed glass. There is air between glasses to be able to keep temperature, hot to hot and cold to cold. And a double-glazed glass doesn't have any water drops outside. But I don't like its design of my double-glazed glass I bought at a 100 yen shop DAISO. I am looking for another.