28min 4 ppl
Somen
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 6 steps
Easy: ≤30 min and ≤6 steps
300 kcalper person
Protein 10g
Carbs 62g
Fats 1g
About this dish
The thinnest of Japan's wheat noodles, boiled for barely two minutes and plunged straight into iced water, then dipped a few strands at a time into a cold, sharp sauce. Built for a day too hot to want anything else.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh Gingergrated15 g
- Spring onionssliced2
Tins & Jars
- Dashi stock300 ml
Dried Goods
- Somen noodles300 g
- Caster sugar15 g
Oils & Condiments
- Soy sauce80 ml
- Mirin60 ml
Utensils
- Saucepan
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Combine the dashi stock, soy sauce, mirin and caster sugar in a small saucepan and bring to a simmer for 3 minutes.
Approx. 3 minutes
2
Remove from the heat and chill the sauce in the fridge for at least 30 minutes until cold.
Approx. 3 minutes
3
Cook the somen noodles in a large pot of boiling water for 2 minutes, stirring gently, until just tender.
Approx. 3 minutes
4
Drain the noodles and rinse immediately under cold running water, rubbing gently, until fully chilled.
Approx. 4 minutes
5
Pile the chilled noodles into iced water in a serving bowl to keep them cold.
Approx. 3 minutes
6
Pour the chilled dipping sauce into small bowls and serve alongside the noodles with grated ginger and sliced spring onion for mixing in.
Approx. 4 minutes
