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.