Somen 素麺

Name: Somen 素麺
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 90 g somen noodles; 1/2 cups dashi stock; 1 tbs soy sauce; 1 tbs mirin; 1 atsuyaki tamago; 2 okra; 2 radish; bean sprouts; mizuna leaves; ginger; 1 tbs negi shallots; wasabi

User Reviews

4

8 reviews

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Prep Time
5 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings
1
Calories
37 kcal
Course
Main Course
Cuisine
Japanese

Somen 素麺

Katherine Wallace

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Chilled somen noodles are the perfect dish to beat the summer heat. Served ice cold with garnishes and a light and tasty dipping broth, these Japanese cold noodles are a summertime favourite.

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Ingredients

Servings

90 g somen noodles one bundle of the brand I buy is 90g, dry

Dipping sauce

1/2 cups dashi stock you can make this 1/2 cup water adding 1/2 tsp dashi powder
1 tbs soy sauce
1 tbs mirin

Toppings

1 atsuyaki tamago
2 okra
2 radish
bean sprouts to garnish
mizuna leaves to garnish

Yakumi

ginger 3cm piece, grated
1 tbs negi shallots finely chopped
wasabi optional

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Instructions

Keep Screen Awake

Make the dipping sauce

Boil 1/2 cup of water in a small sauce pan, add 1/2 tsp dashi powder, soy sauce and mirin. Turn the heat off and cool the dipping sauce completely then refrigerate to chill.

Prepare the toppings and yakumi

Slice the atsuyaki tamago 5mm thick, slice the okura and the radish thinly, cut the bean sprouts about 2-3 cm long and wash the mizuna leaves.
Grate the ginger and cut the negi shallots finely.

Cook Somen noodle

Boil water (1- 1.5 liters or 6½ cups) in a large stock pan, add 1 bundle of somen noodle and cook for 2 minutes.
Drain the water and under the running water, wash and cool down the somen noodle.
Serve the noodle with a few ice cubes, top with sliced atsuyaki tamago, okura, radish, mizuna, bean sprouts, negi shallots, and ginger.
Pour the dipping sauce over or you can serve the noodles and dipping sauce separately.

Notes

The reason you need to wash the somen noodles under the running water after they are cooked is that in the process of making very thin dried somen noodle, the wheat flour dough is stretched with the vegetable oil.