INGREDIENTS
1/2 cup
chicken broth
2 tbsp
low sodium soy sauce
1 tbsp
rice vinegar
1 tbsp
fish sauce
1 tbsp
sriracha
2 tsp
sesame oil
1
scallion, chopped
2 12 ounce packages
of tomoshiraga somen noodles
1
seedless cucumber, julienned
hard boiled eggs, for serving