This was really good. Only about once or twice a year I hit on an original recipe that’s very simply, without a doubt, delicious. What started out as a half-assed attempt to recreate the hiyashi-ramen that I’ve been reading about turned into a wonderful dish. Proximity to the authentic hiyashi-ramen ceased to be an issue.
Boil konbu (kelp) in small amount of water for konbu stock. Add salt and dash of fish sauce. Discard konbu and chill. Combine with refrigerated mature hen stock. Make flavored oil by heating oil with dried shrimp, garlic, sesame seeds, green onions, and whatever aromatic stuff.
Boil and rinse noodles in cold water. Top with tomatoes, sliced red cabbage, cilantro, boiled egg, whatever protein you have on hand (grilled chicken, charsiu), and flavored oil.