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5.0 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
8 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 beancurd 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 or watermelon radish thinly sliced
  • 1 Persian cucumber julienne cut
  • 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 toasted sesame seeds
  • 1 teaspoon Furikake
  • 2 teaspoons fried shallots or French fried onions
  • 1 scallion thinly sliced

Instructions

    Cup of Yum
  1. 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.
  2. Coat the Noodles:
Once dry, place the noodles into a bowl and mix with the sesame oil.
  3. 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.
  4. Prepare the Vegetables:
Cut the carrot, watermelon radish, Persian cucumber, and purple cabbage into thin julienne strips. Chop the white parts of the scallions.
  5. 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.
  6. 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.
  7. 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.

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 Monounsaturated Fat 7g Sodium 619mg (26%) Potassium 181mg (5%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 3136IU (63%) Vitamin C 11mg (12%) Calcium 183mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

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.