Shiso Pesto Somen Salad
User Reviews
4.9
Shiso Pesto Somen Salad
Description
In Shiso Pesto Somen Salad, somen noodles are cooked until al dente in heavily salted water, then rapidly cooled in ice water to stop cooking and preserve texture. A pesto is prepared by blending fresh shiso leaves, grapeseed oil, and salt until smooth, capturing the shiso's distinctive aromatic herbal character.
The noodles are tossed with this green pesto to coat evenly and then mixed with yuzu juice to introduce a subtle citrus note that lifts the dish. Lemon zest garnish adds a bright finishing touch. Served chilled or at room temperature, the salad offers a light, herby flavor profile with a slippery, delicate noodle texture.
This salad works well as a side dish in summer or as a simple lunch option. The unique use of shiso leaves sets it apart from traditional basil pesto preparations, providing an aromatic complexity that complements the chilled noodles.
Ingredients
- 4 ounce somen noodles
- 5 shiso leaves bunches
- 3/4 cup grapeseed oil
- 1/4 teaspoon salt
- 1/4 ounce yuzu juice
- 1 tablespoon lemon zest
Instructions
- Bring 2 quarts ( ~2 liters) heavily salted water to a boil.
- Add noodles and stir once, then leave to cook until al dente.
- Strain and then plunge into a bowl of ice water to cool. Strain again and set aside, refrigerating until use.
- Combine shiso leaves, oil and salt in a blender. Pulse until smooth.
- Dress noodles with shiso pesto, then mix in yuzu juice.
- Serve either on plates or in a big bowl, family-style, garnished with lemon zest.
Notes
User Reviews
Overall Rating
4.9
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