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Cold Somen

User Rating 4 Star Rating (4 Reviews)


Cold Somen

Cold Somen

Photo (c) Setsuko Yoshizuka
Boiled and chilled somen (thin wheat noodles) are served with dipping soup and various toppings. It's a popular summer meal.

Yield: 4 servings


  • 3/4 lb - 1 lb dried somen noodles
  • *for dipping sauce
  • 1 1/2 cup kombu and katsuobushi (dried bonito flakes) dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • *for toppings
  • grated ginger, thinly sliced shiso leaves, thinly sliced myoga ginger, and so on.


Put mirin in a sauce pan and heat. Add soy sauce and dashi soup stock in the pan and bring to a boil. Stop the heat. Cool the sauce. Boil water in a large pan. Add dried somen noodles in the boiling water, gently stirring noodles with chopsticks. Boil somen noodles, following the package instructions. It usually takes a couple minutes to boil. If it's necessary, add a little bit of cold water in the pan to prevent overflowing. Drain somen in a colander and cool them under running water. Wash the noodles with hands under running water. Serve drained cold somen in a large serving bowl. Serve dipping sauce in individual cups and place some toppings, such as grated giner, strips of shiso leaves, and myoga on the side.

User Reviews

 4 out of 5
Great sauce, Member Nick_xVx

The sauce is delicious, although it takes a little longer to cool down than the time it takes to prepare the noodles. Next time I'll put the sauce in the freezer. Next time I will also drain the noodles a bit less; they stick together if you drain them a whole lot. The sauce is very important, and this recipe does a great job of it!

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How to Make Cold Somen Noodles

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