Hiyashi Chuka (Cold Ramen with Amazu Dare Dressing)

Name: Hiyashi Chuka (Cold Ramen with Amazu Dare Dressing)
Ingredients: Amazu Dare (yields about 2 cups); 180 cups ml. or 6 fl. oz. kombu dashi (to make (soak a 4-inch piece of kombu (dried kelp) in 2room-temperature water for an hour, then remove and discard kombu)); 180 ml or 6 fl. oz. soy sauce; 200-220 ml. or about 7 fl. oz. rice vinegar; 6 tbsp. sugar; 100 ml. or 3.5 fl. oz. mirin; 1 tbsp. sesame oil; 2 tbsp. juice from grated fresh ginger (optional); 2 tbsp. fresh lemon juice; Noodles and toppings; 12-16 oz. ramen noodles (preferably uncooked noodles (availablethe freezer section at Asian groceries)); 6-8 oz. chicken breast fillets (chicken tenders, store-bought cooked cha-shu pork, or cooked ham); 1 oz ginger root (if using chicken); 1 bunch green onions (about 3" of green part only (if using chicken)); 2 Persian or 1/3 English cucumber (halved lengthwise and thinly julienned); 2 medium tomatoes (each cut into 8 wedges); Note: You can also add other vegetables such as wakame seaweed (blanched bean sprouts, shredded lettuce, or cooked shiitake mushrooms.); 4 eggs; a pinch of salt; 1/2 tsp. potato starch mixed with 1/2 tsp. water; 2 tbsp. powdered Japanese mustard mixed with 2 tbsp. water (or 2 tbsp. prepared mustard paste)

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Ingredients

Amazu Dare (yields about 2 cups)
180 cups ml. or 6 fl. oz. kombu dashi (to make (soak a 4-inch piece of kombu (dried kelp) in 2room-temperature water for an hour, then remove and discard kombu))
180 ml or 6 fl. oz. soy sauce
200-220 ml. or about 7 fl. oz. rice vinegar
6 tbsp. sugar
100 ml. or 3.5 fl. oz. mirin
1 tbsp. sesame oil
2 tbsp. juice from grated fresh ginger (optional)
2 tbsp. fresh lemon juice
Noodles and toppings
12-16 oz. ramen noodles (preferably uncooked noodles (availablethe freezer section at Asian groceries))
6-8 oz. chicken breast fillets (chicken tenders, store-bought cooked cha-shu pork, or cooked ham)
1 oz ginger root (if using chicken)
1 bunch green onions (about 3" of green part only (if using chicken))
2 Persian or 1/3 English cucumber (halved lengthwise and thinly julienned)
2 medium tomatoes (each cut into 8 wedges)
Note: You can also add other vegetables such as wakame seaweed (blanched bean sprouts, shredded lettuce, or cooked shiitake mushrooms.)
4 eggs
a pinch of salt
1/2 tsp. potato starch mixed with 1/2 tsp. water
2 tbsp. powdered Japanese mustard mixed with 2 tbsp. water (or 2 tbsp. prepared mustard paste)