When the temperature rises and the sun shines bright, there’s nothing quite as satisfying as a refreshing bowl of Japanese cold somen noodles. Somen noodles are thin wheat noodles that are traditionally served chilled, creating a light and cooling dish perfect for hot summer days. In this article, we will explore the way of preparing Japanese cold somen noodles
1. Japanese Cold Somen Noodles Recipe
Ingredients
- 8 ounces somen noodles
- 4 cups cold water and some ice cubes
- 1 cup dashi stock
- 1⁄4 cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons sugar
- Toppings like sliced scallions, shredded nori, grated ginger, sliced cucumber, or shredded chicken (optional)
Instructions
Step 1: Cook the Somen Noodles
Bring a large pot of water to a boil over high heat. Once boiling, add somen noodles and stir to prevent sticking. Cook only 1-2 minutes just until noodles are flexible but still have a bite at the center.
Drain noodles immediately and transfer to a colander. Rinse under cold running water to chill noodles completely, around 1-2 minutes. Drain well shaking colander to remove excess moisture.
Step 2: Make the Tsuyu Dipping Sauce
Tsuyu is a versatile Japanese dipping sauce that comes mild, spicy or flavored with citrus, scallions, bonito and more. This simple version pairs nicely with chilled somen.
In a small saucepan, combine dashi stock, soy sauce, mirin and sugar. Heat over medium, stirring frequently, until sugar dissolves. Remove from heat and cool to room temperature before serving in dipping bowls alongside chilled somen noodles.
Make it vegan by using kombu seaweed dashi instead of bonito fish-based dashi. Add a teaspoon of rice vinegar for a splash of brightness. For spicy tsuyu, add a pinch of red pepper flakes or grated fresh ginger. Customize this sauce to suit your tastes.
Step 3: Prepare Serving Items
Fill a large bowl with 4 cups cold water and add several ice cubes so it remains chilled. Place cooked somen noodles in the ice bath and let sit 1 minute to further chill.
Prep any desired toppings in small dishes. Other serving items needed include small dipping bowls for sauce, chopsticks, plates or bowls for finished somen, and Chinese soup spoons.
Step 4: Enjoy the Somen Noodles
Remove noodles from the ice bath using chopsticks or tongs and evenly divide between plates or bowls. Top with desired garnishes like scallions, nori, ginger, or shredded chicken in small amounts.
Provide each diner with an individual dipping sauce bowl filled one inch deep with tsuyu. Use chopsticks to pick up a small bundle of somen and dip just the tips in the sauce briefly before eating. Sip the tsuyu between bites. Enjoy immediately while noodles remain chilled.
Serving cold somen noodles during summer offers light, slurpy refreshment. The dashi and soy provide savory umami flavor contrasted by sweet mirin with a subtle kick from ginger or pepper flakes. Twirling these delicate noodles, dipping in complex cool broths and sipping the remaining sauce is the perfect way to beat the heat.
