Add 100 ml water and all of the ☆ soup ingredients to a small microwave safe cup, and microwave. Heat up in increments, while stirring occasionally until the ingredients dissolve.
Add enough ice to Step 1 so that it reaches 200 ml, and cool it. (If eating immediately, transfer to a large bowl so adding the remaining 3 cups of water is easier.)
Use parchment paper to remove the scum that has formed on the surface. The soup base is now done.
You can chill the soup base from Step 3, separately or with the remaining 3 cups of water added, in the refrigerator. If adding the water later, refrigerate it as well.
Boil the noodles. Place into a sieve after boiling, cool down under running water, and strain the water out again.
Add the soup and your favorite ingredients to a bowl, and you're done.
If you're eating it right away, prepare the soup base in a bowl, add in the remaining 3 cups of water (ice water).
When eating right away (continued): If you don't have ice water, mix 1 cup of water with 1 cup of ice and add this to the soup.
It might be difficult to remove the surface oil. Using another sheet of parchment paper is a waste! Please use a ladle to scoop out the remaining scum.
Story Behind this Recipe
My family loves ramen. However, we don't like hot things in the summer, so we did something about it, and it turned out better than expected. As for removing the surface oil with parchment paper, I figured a scum-removing sheet would do the trick, so I used something similar. It helped me remove a lot of the grease, and I was able to make a clear soup.
Feel free to use your favorite Chinese soup stock. My family uses Weipa to make this.
When you do not have a small microwave safe cup for Step 1, place into a small microwave safe bowl and microwave. When removing the surface oil in Step 3, use a parchment paper that is used for baking.