Chilled Lemon Miso Ramen

• 2 cloves garlic, thinly sliced
• ¼ c neutral vegetable oil
• 2 portions ramen noodles
• 2 tbsp yuzu miso paste or shiro (white) miso paste
• 1 tbsp + 1 tsp soy sauce
• 4 tbsp lemon juice
• 3 c ice water
• 6 oz cooked chicken or shrimp
• 4 oz cucumber, julienned
• 4 oz cherry tomatoes, halved
• 1 green onion, white and light green parts only, cut into 1-inch pieces and julienned thinly sliced lemon for garnish

Recommended toppings: Togarashi, bamboo shoot slices, seaweed salad, fresh corn kernels, bean sprouts and microgreens

In small pan, add garlic and oil and heat over medium. Cook, stirring occasionally, until garlic barely begins to brown on edges, about 1-2 minutes, and immediately remove from heat. Set aside to cool slightly.

Prepare ramen noodles according to package instructions. Strain into colander and run cold water over noodles to cool.

In medium bowl, add miso paste, soy sauce and lemon juice. Strain 2 tablespoons of garlic oil into bowl and whisk well to combine thoroughly. Add 3 cups of ice water to bowl and whisk again to combine well to make the broth.

To serve, divide noodles into two bowls. Pour chilled seasoned broth over noodles. Top with chicken or shrimp, cucumber, cherry tomatoes, green onion and garnish with lemon and additional toppings. Serve immediately.