Lime Konjac Noodles

20250814 #breakfastdiary 1483, 24°C/rain This is the lime noodle dish I make once every summer. Use somyeon and it's lime somyeon; use udon noodles and it's lime udon; use buckwheat noodles and it's lime buckwheat — today it's lime konjac. Simmering kelp and bonito flakes for stock, or using a premade stock, would give a deeper broth flavor, but even just water and tsuyu alone make a perfectly deep-tasting broth. Perfect for an early morning breakfast on my way out for a long business trip. Only! 45kcal lime konjac noodles

1 pack konjac noodles, 1 lime, (broth) water and tsuyu in a 3:1 ratio

1. Rinse the konjac noodles lightly under running water and place them in a bowl. 2. Slice half the lime thin. (Squeeze the juice from the other half into the broth.) 3. Mix water and tsuyu in a 3:1 ratio and pour over the noodles from step 1. Squeeze in the juice of half the lime from step 2. 4. Arrange the lime slices set aside from step 2 nicely on top.