| 摘要 |
PURPOSE:To obtain two kinds of noodle soup of sweet taste with no salty taste left differing in nature from each other by making a distinction between a cold soup for dipping and a warm soup for pouring to vary the amount of 'mirin' to be added. CONSTITUTION:(A) Cold noodle soup for dipping and (B) warm noodle soup for pouring, are respectively incorporated with 'mirin' (sweet rice wine for seasoning), sugar and mixed soy sauce, but with no salt. In this case, the contents of 'mirin' are 30-40wt.% and 10-20wt.% for the soup A and soup B, respectively. Thence, each appropriate amount of soup stock is added to the soup A or the soup B, thus obtaining the objective two kinds of noodle soup. |
