📝 About This Recipe
Transport yourself to a breezy summer afternoon in Kyoto with this refreshing Somen Salad, a beloved Japanese staple known for its delicate textures and cooling properties. This dish features paper-thin wheat noodles nestled under a vibrant tapestry of crisp vegetables, savory ham, and golden egg ribbons, all tied together by a tangy ginger-soy vinaigrette. It is the perfect harmony of sweet, salty, and acidic flavors, making it an incredibly light yet satisfying meal for warm weather.
🥗 Ingredients
The Noodles
- 8-10 ounces Somen noodles (dried Japanese thin wheat noodles)
The Toppings (The Rainbow)
- 1/2 English cucumber (julienned into matchsticks)
- 1 medium Carrot (peeled and julienned)
- 4 slices Cooked ham (cut into thin strips)
- 2 Large eggs (whisked with a pinch of salt)
- 3-4 pieces Red radishes (thinly sliced into rounds)
- 1/2 cup Cherry tomatoes (halved)
Sesame Ginger Dressing
- 4 tablespoons Soy sauce (use Japanese Shoyu for best flavor)
- 3 tablespoons Rice vinegar (unseasoned)
- 2 tablespoons Toasted sesame oil (high quality)
- 1.5 tablespoons Granulated sugar (adjust to taste)
- 1 teaspoon Fresh ginger (finely grated)
- 1 tablespoon Toasted sesame seeds (white or black)
For Garnish
- 2 stalks Green onions (thinly sliced)
- 1 handful Shredded Nori (dried seaweed strips)
👨🍳 Instructions
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1
In a small glass jar or bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, sugar, and grated ginger until the sugar is completely dissolved. Stir in the sesame seeds and refrigerate the dressing so it is ice-cold when serving.
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2
Prepare the 'Kinshi Tamago' (shredded egg crepes). Lightly grease a non-stick skillet with a drop of oil over medium-low heat. Pour half of the whisked eggs to create a very thin omelet. Once set (about 1 minute), flip briefly, then remove. Repeat with the remaining egg.
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3
Stack the thin egg crepes, roll them up tightly, and slice them into very fine ribbons. Set aside.
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4
Prepare your vegetables: julienne the cucumber and carrot into matchsticks of equal length (about 2 inches). Slice the ham into similar strips to maintain a uniform look.
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5
Bring a large pot of water to a rolling boil. Do not add salt to the water, as somen noodles already contain salt.
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6
Add the somen noodles to the boiling water, stirring gently to prevent sticking. Cook for exactly 2 minutes (or according to package instructions), being careful not to overcook them into mush.
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7
Immediately drain the noodles into a colander and rinse them under cold running water. This is the most important step: use your hands to vigorously 'wash' the noodles in the cold water to remove excess starch.
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8
Transfer the washed noodles to a bowl of ice water for 1 minute to ensure they are perfectly chilled and have a snappy texture.
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9
Drain the noodles thoroughly, squeezing out any excess water. Divide the noodles into four individual serving bowls, twisting them into neat mounds.
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10
Arrange the cucumber, carrots, ham, egg ribbons, radishes, and tomatoes on top of the noodles in decorative sections or 'spokes' of a wheel.
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11
Drizzle the chilled dressing generously over each bowl just before serving.
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12
Garnish with a sprinkle of sliced green onions and a pinch of shredded nori for an earthy finish.
💡 Chef's Tips
Always 'scrub' the noodles under cold water after boiling; this removes the surface starch and prevents a gummy texture. For an extra crisp bite, soak the julienned carrots and cucumbers in ice water for 5 minutes before draining and adding to the salad. If you prefer a vegetarian version, substitute the ham with seasoned firm tofu or blanched edamame. Make sure the dressing is thoroughly chilled; a lukewarm dressing will ruin the refreshing nature of the cold noodles. Add a small dollop of Japanese hot mustard (karashi) on the side for a traditional spicy kick.
🍽️ Serving Suggestions
Pair with a glass of chilled Mugicha (roasted barley tea) for the most authentic Japanese summer experience. Serve alongside Crispy Vegetable Tempura to add a warm, crunchy contrast to the cold noodles. A side of chilled Silken Tofu (Hiyayakko) topped with bonito flakes makes for a light and healthy multi-course meal. For a drink pairing, a dry, crisp Junmai Ginjo sake complements the acidity of the dressing beautifully. Finish the meal with a slice of cold Mizu Yokan (red bean jelly) or fresh seasonal melon.