Somen are thin Japanese noodles. Cold somen noodles are served with dipping soup and toppings. Mix toppings in the dipping soup and dip a small amount of somen noodles in the soup to eat. It's a popular summer meal in Japan.
How to Boil Somen/Udon Noodles
Japanese Noodle RecipesIngredients:
- 3/4 lb - 1 lb dried somen noodles
- *Mentsuyu (Japanese noodle dipping soup)
- *For toppings
- grated ginger, shiso leaves, myoga
Preparation:
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 somen. 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
mentsuyu (noodle dipping soup) in individual cups and place some toppings, such as grated giner, strips of
shiso leaves,
myoga slices on the side.
