飽きずに美味しい！4種のそうめんつけダレ

ぜひ作ってみてくださいね！

4種類のそうめんつけダレ
2人分

ピリ辛つけダレ
材料：
そうめん（乾麺） 200g
水 100ml
A:めんつゆ（2倍濃縮） 100ml
A:生姜（すりおろし） 1片
A:豆板醤 小さじ1
A:ごま油 小さじ1
万能ねぎ 適量

作り方：
1.沸騰した湯にそうめんを入れ、袋の表記時間通り茹でてザルに上げ、流水で洗って水気を切る。
2.つけダレを作る。ボウルにAを入れ、水を加えてよく混ぜる。
3.そうめんを器に盛り付け、別の器につけダレを注いで万能ねぎをのせたら、完成！

ごま豆乳つけダレ
材料：
そうめん（乾麺） 200g
豆乳 150ml
A:めんつゆ（2倍濃縮） 50ml
A:みそ 小さじ1
A:白すりごま 大さじ2

作り方：
1.沸騰した湯にそうめんを入れ、袋の表記時間通り茹でてザルに上げ、流水で洗って水気を切る。
2.つけダレを作る。ボウルにAを入れ、豆乳を少しずつ加えてよく混ぜる。
3.そうめんを器に盛り付け、別の器につけダレを注いだら、完成！

梅おろしつけダレ
材料：
そうめん（乾麺） 200g
水 100ml
A:めんつゆ（2倍濃縮） 50ml
A:大根おろし（水気を切る） 100g
A:梅干し（種を抜いて叩く） 4個分
大葉（千切り） 2枚

作り方：
1.沸騰した湯にそうめんを入れ、袋の表記時間通り茹でてザルに上げ、流水で洗って水気を切る。
2.つけダレを作る。ボウルにAを入れ、水を加えてよく混ぜる。
3.そうめんを器に盛り付け、別の器につけダレを注いで大葉をのせたら、完成！

エスニック風つけダレ

材料：
そうめん（乾麺） 200g
水 100ml
A:めんつゆ（2倍濃縮） 50ml
A:ナンプラー 小さじ1
A:レモン汁 小さじ1
A:赤唐辛子（輪切り） 1本分
干しえび 大さじ2
パクチー 適量

作り方：
1.沸騰した湯にそうめんを入れ、袋の表記時間通り茹でてザルに上げ、流水で洗って水気を切る。
2.つけダレを作る。ボウルにAを入れ、水を加えてよく混ぜる。
3.そうめんを器に盛り付け、別の器につけダレを注いで干しえび、パクチーをのせたら、完成！

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(English Recipe)
Somen Soup 4 Ways

Spicy Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
100 milliliters noodle soup base
1 teaspoon sesame oil
1 teaspoon grated ginger
1 teaspoon doubanjiang
100 milliliters water
Sliced scallions, for garnish

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the noodle soup base, sesame oil, ginger, doubanjiang, and water. Mix well. Ladle the soup into a small cup and add the scallions.
Serve the noodles with the soup for dipping.
Enjoy!

Sesame Soy Milk Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
1 teaspoon white miso
2 tablespoons ground white sesame seeds
50 milliliters noodle soup base
150 milliliters soy milk

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the miso, ground sesame seeds, and the noodle soup base. Add the soy milk in 3 additions, whisking well between each to combine. Ladle the soup into a small cup.
Serve the noodles with the soup for dipping.
Enjoy!

Ume Radish Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
50 milliliters noodle soup base
100 grams grated radish
4 umeboshi, seeded and chopped
100 milliliters water
2 shredded shiso leaves, for garnish

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the noodle soup base, grated radish, umeboshi, and water and whisk well. Ladle the soup into a small cup and top with the shiso.
Serve the noodles with the soup for dipping.
Enjoy!

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Asian-style Soup
Servings: 2

INGREDIENTS
200 grams somen noodles
50 milliliters noodle soup base
1 teaspoon fish sauce
1 teaspoon lemon juice
1 red chili pepper, sliced
100 milliliters water
2 tablespoons dried shrimp, for garnish
Fresh coriander leaves, for garnish

PREPARATION
Boil the somen noodles according to the package instructions. Transfer the noodles to an ice bath to cool, then drain.
Twist the somen around a fork into small bunches and place on a serving plate.
In a small bowl, combine the noodle soup base, fish sauce, lemon juice, red pepper, and water and mix well. Ladle the soup into a small cup and garnish with the dried shrimp and coriander.
Serve the noodles with the soup for dipping.
Enjoy!