Chilled Somen with Dashi
Greg Dunmore
When the weather turns warm, few dishes are as satisfying as chilled somen. These delicate wheat noodles have a silky texture and subtle flavor that pair beautifully with a light, refreshing dashi broth. It's a simple meal that comes together quickly, yet feels deeply comforting and elegant.
This has long been a favorite in our house—especially with my son—and it's one of the dishes we return to all summer. The noodles are served ice-cold in a savory, umami-rich broth seasoned with shio koji, white tamari, and usukuchi soy sauce. A little wasabi, sliced green onion, or shredded nori makes a wonderful finishing touch.
Ingredients
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7 ounces Miwa Yamakatsu Somen Noodles
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2 cups Dashi, chilled (preferably made with Uneno Rishiri Konbu and Matoba Suisan Katsuobushi Thin Shavings)
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1 tablespoon + 2 teaspoons Nitto Jozo White Tamari
- 1 tablespoon sake
- 1 tablespoon mirin
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2 teaspoons Hanamaruki Liquid Shio Koji
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1 tablespoon Suehiro Usukuchi Soy Sauce
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Optional: Thinly sliced green onions, wasabi and/or Motoi Nori's Kizami (shredded) Nori
Directions
- 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.