Chilled Ramen Noodles with Assorted Summer Toppings

Prepare the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and water until the sugar dissolves. Set aside.

Prepare the toppings: Julienne the cucumber and shred the ham. Whisk the eggs and cook them into thin omelets in a lightly oiled pan. Let cool, then shred them into thin strips (kinshi tamago). Slice the tomato into wedges.

Cook the ramen noodles according to package instructions. Ensure they are cooked al dente.

Drain the cooked noodles and rinse them thoroughly under cold running water until completely chilled. Drain very well to remove excess water.

Divide the chilled noodles between two bowls. Artfully arrange the prepared ham, cucumber, shredded egg, and tomato on top of the noodles.

Pour the prepared dressing evenly over the toppings and noodles. Garnish with beni shoga if desired. Serve immediately and enjoy!