5 from 6 votes
Somen Salad with Togarashi Beancurd & Yuzu Dressing
This is a Japanese noodle salad that got crazy popular in Hawaii. In this recipe, it’s totally vegan with togarashi beancurd and an easy, flavorful yuzu dressing.
Prep Time
8 mins
Cook Time
20 mins
Total Time
28 mins
Servings:
4
servings
Calories:
258 kcal
Course:
Main Course, Salad
Cuisine:
Japanese
Ingredients
Noodles:
- 2 bundles somen noodles (90 g. each)
- 2 teaspoons sesame oil
Optional Togarashi Beancurd:
- 4 teaspoons sesame oil
- 2 cups tofu thinly sliced (200 g
- 2 teaspoons shichimi togarashi
- 2 teaspoons rice vinegar
- ½ teaspoon salt
Vegetables:
- ½ cup carrot julienne cut or shredded
- ½ cup daikon radish julienne cut
- ¼ cup red radish thinly sliced, or watermelon radish
- 1 cucumber julienne cut, Persian
- ¼ cup red cabbage shredded
- 2 scallions white parts only, chopped
Somen Salad Dressing:
- 1 tablespoon yuzu juice or rice vinegar
- 1 tablespoon tamari or to taste
- 4 teaspoons mirin
- 2 teaspoons sugar or coconut sugar
- 2 tablespoons sesame oil
Optional Garnishes:
- ½ teaspoon sesame seeds toasted
- 1 teaspoon furikake
- 2 teaspoons shallot or French fried onions, fried
- 1 scallion thinly sliced
Instructions
- Cook the Noodles: Cook the somen noodles according to the package instructions. Once cooked, drain and rinse them under cold water until completely cool. Set aside to drain thoroughly.
- Coat the Noodles: Once dry, place the noodles into a bowl and mix with the sesame oil.
- Prepare the Beancurd (Optional): If including the beancurd in your salad, while the noodles are cooking, heat sesame oil in a skillet over medium-high heat. After 90 seconds, when the oil is hot, add the sliced beancurd and sauté for 5-6 minutes until lightly golden. Add the shichimi togarashi, rice vinegar, and salt, and continue to stir-fry the beancurd for 2 more minutes until it is seasoned evenly.
- Prepare the Vegetables: Cut the carrot, watermelon radish, Persian cucumber, and purple cabbage into thin julienne strips. Chop the white parts of the scallions.
- Make the Dressing: In a small bowl, whisk together the yuzu juice (or rice vinegar), tamari, mirin, sugar, and sesame oil until the sugar dissolves.
- Assemble the Salad: Compose each bowl by placing a portion of the noodles at the bottom of the bowl, arranging the beancurd and sliced veggies around the perimeter.
- Add the Garnishes: Pour the dressing over the vegetables and noodles. Garnish with toasted sesame seeds, furikake, fried shallots, and thinly sliced scallion as desired.
Cup of Yum
Notes
- 🍜 Noodlin' Around:
- 🍜
- If you can’t find somen noodles, soba noodles are a great substitute and come in the same pre-measured bundles. Rice noodles or even angel hair pasta can also work in a pinch.
- 🥜 Thick As Thieves:
- 🥜
- For a thicker dressing, use goma dressing for a creamy, nutty flavor. Alternatively, whisk in a spoonful of tahini to the dressing for extra body.
- ❄️Chill Factor:
- ❄️
- Store leftover somen salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent soggy noodles and veggies.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
7g
(35%)
Sodium
619mg
(26%)
Potassium
181mg
(4%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3136IU
(63%)
Vitamin C
11mg
(12%)
Calcium
183mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 619mg | 26% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3136IU | 63% |
| Vitamin C | 11mg | 12% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.