Serves 3
Somen, a thinner and shorter version of udon noodles that is usually eaten cold is very delicious prepared with soymilk base, yummy. It took me a while to perfect this recipe, the secret is not to add salt or water/soup/stock because it will screw the soymilk composition. Very soothing and for me indulging, he..he.. enjoy
The Chicken Charsew:
2 chicken breast with skin
Some ropes
3 cm ginger
4 garlic cloves
1 green onion stalk
1 lt water
1 tbs sesame oil
4-5 tsp salt
How to prepare:
-roll the 2 chicken together and tight it with the rope
-boil water and add all the ingredients
-when hot, add the chicken and boil for 30 minutes
-take out, drain and cool off
The soup:
1 lt soy milk
2 tbs sesame seed
3 sachet miso
1 dashi consommé
3 tbs oyster sauce
How to prepare
-crush the sesame seed into powder
-boil the soy milk, sesame seed powder, miso, dashi consommé, and oyster sauce
-filter the soy milk soup and throw away excess parts
The garnishing:
a bag of bean sprout
a bag of mushroom
somen noodles
How to prepare:
-boil somen
-take out and drop in cold water
-take out and drain
-clean bean sprout roots, and place in a bowl
-cut mushroom and place in the same bowl as the beansproout
-soak in hot water for 2 minutes
-rinse and add cold water and rdrain
How to arrange:
-arrange the somen in a bowl
-arrange the chicken and other garnishes
-add the soy soup
-serve with chili oil if you like it hot
Mama Miyuki Easy Pantsy 
Reblogged this on Mama Miyuki Easy Pantsy.
Interesting recipe, I’ve never seen soymilk in a noodle recipe before. Looks comforting.
the soymilk and oyster sauce is a yummy mild combinations..great for breakfast
I would never think to use soy milk, but this sounds delicious!