How to Prepare Eric Ripert Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, umeboshi-nyumen noodles - when you're sick or fighting summer fatigue. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have umeboshi-nyumen noodles - when you're sick or fighting summer fatigue using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue:

1. Prepare bundles Somen noodles
2. Get Chicken
3. Prepare Umeboshi
4. Take to 4 Shiso leaves
5. Make ready to 800 ml Dashi stock (made with kombu, bonito flakes, or whatever you like)
6. Take Shredded nori seaweed
7. Prepare White sesame seeds
8. Prepare tot Soy sauce

Instructions to make Umeboshi-Nyumen Noodles - When You're Sick or Fighting Summer Fatigue:

1. Cook the somen noodles so that they are on the firm side. Wash well under running water, and drain in a sieve.
2. Chop the chicken (breast or thigh meat) into 2 cm pieces, and sprinkle with sake. Make sure to discard the yellow fat from the chicken, since it will affect the flavor of the soup.
3. Chop the umeboshi finely into a paste. Put the pit into the dashi stock and simmer. This will give a faint umeboshi flavor to the dashi. Julienne the shiso leaves.
4. When the dashi comes to a boil, dredge the chicken pieces with katakuriko and put into the pot.
5. When the chicken is cooked, turn off the heat, and taste the soup. If it lacks flavor, add a little soy sauce. Since the soup will become diluted after it's mixed with the noodles, so make sure it's a little concentrated.
6. Put the noodles in serving bowls, add the umeboshi paste and ladle in enough hot soup to cover. Top with the shredded shiso (plus myoga ginger if you like), sesame seeds and shredded nori seaweed and enjoy!

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