Pasta & rice
Beppu reimen
Beppu reimen comes from the hot-spring town of Beppu on the island of Kyushu. These wheat noodles, served in a cold, sweet-savoury broth, are often topped with crisp vegetables and slices of meat or fish.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Nutrition facts
516 kcal per serving
- Protein
- 30.2 g
- Carbohydrates
- 77 g
- of which sugars
- 11.1 g
- Fat
- 7.7 g
- of which saturated fat
- 1.8 g
- Fiber
- 5.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Chill the chicken stock, then mix it with the soy sauce, rice vinegar and sugar until dissolved.
- Cut the cucumber into thin strips, halve the cherry tomatoes and finely slice the spring onion.
- Shred the cooked chicken into strips and season it with a drop of sesame oil.
- Cook the udon noodles for 4 to 5 minutes in boiling water, rinse them under cold water and drain.
- Divide the noodles between bowls, pour over the cold broth and arrange the toppings on top.
- Add a little pepper or chilli to taste before serving.
Variations and tips
Egg version. Add a soft-boiled egg, halved, to each bowl for extra richness.
No-cook noodles. Use ready-to-eat precooked noodles to save time.
More ideas
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.