📝 About This Recipe
Somen is the quintessential Japanese summer meal, featuring elegant, paper-thin wheat noodles served ice-cold to combat the humidity. This dish highlights the delicate texture of the noodles paired with a savory, umami-rich 'Tsuyu' dipping sauce and a vibrant array of fresh aromatics. It is a refreshing, minimalist masterpiece that celebrates the beauty of simple, high-quality ingredients and precise preparation.
🥗 Ingredients
The Noodles
- 400 grams Dried Somen Noodles (typically 4 bundles)
- 2 cups Ice Cubes (for chilling and serving)
Homemade Mentsuyu (Dipping Sauce)
- 2 cups Dashi Stock (kombu and bonito based preferred)
- 1/2 cup Soy Sauce (Japanese dark soy sauce)
- 1/2 cup Mirin (sweet rice wine)
- 1 teaspoon Sugar (to balance the saltiness)
Traditional Yakumi (Garnishes)
- 3 stalks Scallions (very thinly sliced into rounds)
- 2 inch piece Fresh Ginger (peeled and finely grated)
- 2 tablespoons Toasted White Sesame Seeds (lightly crushed)
- 2 pieces Myoga (Japanese Ginger Bud) (finely shredded, optional)
- 4-6 pieces Shiso Leaves (julienned into thin ribbons)
- 1 teaspoon Wasabi (for a spicy kick)
👨🍳 Instructions
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1
Begin by making the dipping sauce. In a small saucepan, combine the dashi, soy sauce, mirin, and sugar.
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2
Bring the sauce to a gentle simmer over medium heat. Let it bubble for 1-2 minutes to cook off the alcohol from the mirin.
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3
Remove the sauce from the heat and let it cool to room temperature, then refrigerate until ice-cold. This can be made a day in advance.
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4
Prepare your garnishes (yakumi). Finely slice the scallions, grate the ginger, shred the shiso and myoga, and set them on a decorative platter.
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5
Bring a large pot of water (at least 3 liters) 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, spreading them out to prevent sticking. Stir gently with chopsticks.
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7
Cook the noodles for exactly 90 seconds to 2 minutes (check package instructions). They should be 'al dente' as they are very thin.
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8
Immediately drain the noodles into a fine-mesh colander and plunge them into a bowl of ice water to stop the cooking process.
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9
This is the most important step: Knead and rinse the noodles vigorously under cold running water for 30 seconds. This removes excess starch and ensures a slippery, firm texture.
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10
Drain the noodles thoroughly. For a beautiful presentation, swirl small portions of noodles around your fingers to create elegant 'nests'.
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11
Place the noodle nests in a large glass bowl filled with ice cubes and a little cold water to keep them chilled at the table.
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12
Pour the chilled dipping sauce into individual small cups or bowls (choko).
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13
Serve immediately. Diners should add their desired garnishes to their individual sauce cups before dipping the noodles.
💡 Chef's Tips
Always use a large amount of water to boil the noodles to prevent them from becoming gummy. The 'washing' step is non-negotiable; use your hands to firmly rub the noodles in the cold water to achieve the perfect 'koshi' (bite). If using store-bought Mentsuyu, dilute it according to the label instructions for 'Tsukuyu' (dipping). For a vegetarian version, ensure your dashi is made from kombu and dried shiitake mushrooms rather than bonito flakes. Cool your dipping bowls in the freezer for 10 minutes before serving for an extra-refreshing experience.
🍽️ Serving Suggestions
Pair with crispy vegetable or shrimp tempura for a satisfying crunch. Serve with a side of lightly salted edamame or a smashed cucumber salad (sunomono). A chilled glass of Mugicha (roasted barley tea) is the traditional beverage of choice. For a modern twist, add a few slices of sudachi or lime to the dipping sauce for citrusy brightness. Enjoy as a light lunch or as a cooling starter for a summer dinner party.