This chilled Chinese noodle soup is based on brewed soy sauce and features the umami flavors of bonito flakes and beef bones, as well as a sharp acidity.

The soup is a straight type, so you can use it as is without diluting it, so it's very easy. Of course, you can also dilute it with water and add ice to adjust the taste to your liking to make it even more delicious.

It is also recommended to eat it over mugwort hiyamugi noodles.

Please use it for your summer noodle menu.