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This is a go-to dish in our house, especially for my son. Somen are such lovely noodles in flavor and texture. Pairing with a chilled dashi makes a perfect dish for summer days. I usually do add wasabi.

7 ounces Miwa Yamakatsu Somen Noodles
2 cups dashi, chilled (preferably made with Konbu Doi Ma Konbu or Uneno Rishiri Konbu and Matoba Suisan Katsuobushi Thin Shavings)
1 tablespoon + 2 teaspoons Nitto Jozo White Tamari
1 tablespoon sake
1 tablespoon mirin
2 teaspoons Hanamaruki Liquid Shio Koji
1 tablespoon Suehiro Usukuchi Soy Sauce
Optional: Thinly sliced green onions, wasabi and/or shredded nori

Bring a medium pot of water to a boil. Do not salt it. Cook the somen until soft - it should take about 1 ½ - 2 minutes. Use a fine-meshed sieve to drain off the water, then chill the drained noodles until cold with cold water.  Once chilled, add to an ice bath for 30 to 60 seconds to firm the noodles up. Divide the cooked, chilled noodles into 4 serving-sized bowls.

In a separate medium bowl, mix the remaining ingredients. Double check the seasoning, then pour an equal amount of broth over each bowl of noodles. Garnish with any or all of the optional toppings.

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