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Cold Somen

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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.
Related Video
How to Make Cold Somen Noodles

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