Japanese Cold Somen Noodles
A popular Japanese thin wheat noodle dish, chilled somen with various toppings and a savory dipping soup makes for an ideal summer meal.
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Instructions
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Bring a large pot of unsalted water to a boil.
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Prepare and set aside all toppings in separate serving bowls.
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Heat mirin in a medium saucepan for 30 seconds, then add soy sauce and dashi stock, bringing it to a boil while stirring.
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Remove the soup from heat and cool completely for at least 20 minutes, then refrigerate if not using immediately.
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Cook dried somen noodles in the boiling water until al dente, about 1 1/2 to 2 minutes.
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Drain the noodles, then rinse and toss them under cold running water or in an ice bath until completely cold; drain well.
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Serve the cold somen in a large bowl or individual bowls, accompanied by individual small bowls of dipping sauce and the prepared toppings.