Mix together the soup ingredients and lightly boil. Turn off the heat, then add 3 tablespoons vinegar. Let cool, then chill in the refrigerator.
Lightly blanch the cucumbers in hot water for 10 seconds, crisp in ice water, then cut into fine strips.
Boil the Chinese noodles as instructed on the package. Cool with ice water, then drain well. The moisture will thin the flavor, so thoroughly squeeze out the water.
Arrange the noodles into small mounds on the plates. Lay the cucumbers and ham along the slope of the noodles.
Scatter the kinshi tamago over the remaining space, then pour in a generous amount of the cold soup. Top with the red pickled ginger and mustard and enjoy.
It's even more delicious with tomatoes and steamed chicken!
To make the kinshi tamago, see Recipe ID: 1117438.
To make the steamed chicken, see Recipe ID: 817431.
Story Behind this Recipe
This is an authentic hiyashi chuuka. The homemade soup makes this delicious. Prepare the toppings in advance so you can have it anytime!
If you over-heat the vinegar, the acidity will evaporate, so add it in two batches. It's also delicious with gizzards or chicken ham. For a gizzard recipe, see Recipe ID: 830554. For a chicken ham recipe, see Recipe ID: 848818.