Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Manhattan >
Sep 27, 1998 07:16 PM

Hiyashi Chuka-Japenese cold soup

  • m

Had the best soup at Menchanko-Tei on East 45th street
in NYC,Hiyashi Chuka..seasonal, May through September.
Where else can I find this glorious soup? How can I
make it at home?

  1. Click to Upload a photo (10 MB limit)
  1. Japanese, not Japenese, sorry.

    6 Replies
      1. re: mary

        We ate this in Japan every summer. I know you can buy prepared sauce in a bottle (sometimes) in the us, but I'd like a recipe made from scratch. Any help?

        1. re: Ina


          The Tokyo Food Page (linked below) has a standard recipe for the sauce used in hiyashi chuka (soy sauce, sugar, rice vinegar, chicken stock or dashi, sesame oil, hot mustard) . Some people also add a bit of mayonnaise (classic is Japanese Kewpie mayonnaise) to the sauce at the end and stir it in with the hot mustard.

          I've usually had it without the carrot & cabbage in the recipe, but sometimes with other additions like crab or that fake crab. The egg is usually mixed with either a little water or dashi, sometimes sugar, before frying. I've also seen it served with a little beni-shoga (red pickled ginger strips) on the side or toasted sesame seeds sprinkled on the top. Yum, think I'll make some this month now that it's summer!

          Deb H.


          1. re: Deb H.

            Wow-pretty minimalist recipe on instructions. Some questions: Is the "tare" soup mixed and then held at room temp -or refridgerated? Same question for the noodles --drain and let cool or chill? Is the egg served warm -- like right out of the skillet onto the noodles pronto? Need a little direction here..tnx.

            1. re: berkleybabe

              Agh, I had just finished writing my reply when my browser froze & I had to reboot -- I'll try again!

              Okay, I don't know what the official method is, only what I've seen done in homes, but here goes.

              The 'tare' is more of a sauce than a soup -- enough to coat the noodles and have a little excess, but not a broth or anything. If you're making a big batch of sauce in advance to have around, I'd say refrigerate it. If you're just making some for the dish you're working on, then no need to chill.

              Prepare in advance the 'gu' (toppings), like julienned ham, cucumber, *room-temperature* scrambled/fried egg strips, and whatever else looks good to you (tomatoes, bean sprouts, daikon shoots, chicken, mushrooms, shrimp, etc.). Also prepare in advance the sauce to have it ready to go once the noodles are ready.

              Once you cook the noodles, chill them in ice water and drain. Toss immediately with the sauce and place with some excess sauce. Arrange the toppings in neat little piles on top of the noodles so that people can choose what to eat in each mouthful (or stir it all up at the beginning).

              If you're serving hot mustard with this, I think it's usually served on the side so that people can use as much/little as they like, and stir it into the sauce at the beginning before eating their serving. At homes I usually see people put out the tubes of hot mustard and mayo on the table, then you can customize your hiyashi chuka however you like.

              Hope this helps.

              Deb H.


              1. re: Deb H.

                I was thinking about this a little more and remembered another variation in Japan that uses pasta instead of ramen noodles. Basically, toss just-chilled pasta with dressing (either Japanese soy dressing or a vinaigrette) and on top put all the fixings for a regular Western-style salad (lettuce, tomato, cucumber, etc. etc.). Ta-da! "Sarada-spaa" (or salad spaghetti). Big lunch dish in the summer; many variations.


      2. d
        David PR Bailin

        Also at Sapporo on 49th
        between 6th and 7th. But
        Menchanko Tei's is the best.
        hard to make on your own.
        Probaly have to go to Yaohan
        in Edgewater, NJ for the