My husband and my daughter love “Hiyashi-chuka” and they request this tasty and cold dish quite often in summer time. Originally it required Chinese style noodles but I replace them with zucchini noodles. I also omit cucumber from the original recipe. It is almost like “salad in soup”.
(Makes 4 servings)
Soup (this is more than 4 servings but you can save it in a fridge for next time)
1 cup soup (vegetable base, consommé, chicken… any soup base of your choice)
4 tbsp soy sauce
4 tbsp vinegar (apple cider, balsamic, wine, rice… any vinegar of your choice)
1 tbsp sugar
2 tsp sesame oil (optional)
Pepper for taste
3 tomatoes sliced
4 sliced turkey breast
2 eggs (cook well-beaten eggs into a thin layer of egg on top of the frying pan and then cut this pancake-like egg into thin noodles)
Pickled red ginger (optional)
4 medium zucchinis (use the smallest holes blade for thin noodles)
Microwave zucchini noodle for 3-5 minutes and let it cool down. Serve noodle and add toppings. Pour soup and ready to enjoy!