Summer vacation lunch that tends to bother your head. Even noodles that are easy to make will get tired of always chilled Chinese noodles.

Nissin's "Cold Lemon Ramen" and "Cold Tomato Ramen" break through the rut of such noodle lunches. It has been on the market for several years and is very popular as a “new sense of cold ramen”.



Cold lemon ramen is a Japanese-style soup made with lemon from Setouchi. Dissolve in water and add thin noodles that have been tightened with cold water to complete the process. If you like, top with ingredients such as steamed chicken and radish sprouts, and sprinkle with the sesame and onion chips that come with the finish.




The refreshing lemon acidity and soup stock has a refreshing aftertaste while the umami is firmly felt. The ramen is not oily, so it's perfect even when you don't have an appetite.



On the other hand, cold tomato ramen is a rich, rich red soup finished with tomato paste, olive oil, and basil. The smooth and chewy thin noodles are tightly entwined, making it a cup of cold pasta. If you top it with tomatoes, baby leaf, avocado, shrimp, etc. like a salad, you can get good nutrition.



There are two completely different types, but if you dare to decide, this time I will vote for the tomatoes that have drank up the soup. Please incorporate it into the cold noodle rotation according to the ingredients and mood of the refrigerator!