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Somen noodles
Serves 2 · About 15 min
Boil somen quickly, chill it in cold water, and eat it with green onion, shiso and ginger toppings and mentsuyu.
① Get the dipping sauce and toppings ready→② Boil water→③ Boil the somen→④ Wash and chill→⑤ Arrange on a plate
What to buy
Noodles
Vegetables
Seasonings
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How to make it
1
Get the dipping sauce and toppings ready
- Mix 70 ml mentsuyu and 140 ml water in a bowl, divide into 2 small bowls and put in the fridge
- On the cutting board, cut the long green onion into slices about 2 mm wide (rounds)
- Cut the stems off the shiso, stack 4 leaves, roll them up, and on the cutting board cut thinly from the end
- Put the green onion, shiso and ginger on small plates
How to tell it's doneThe dipping sauce is in the fridge and the toppings are set out on small plates.
2
Boil water
- Put 2 L water in a large pot, put the lid on and set over high heat
- While you wait, put water and ice in a bowl. Set a colander in the sink
How to tell it's doneBig bubbles keep rising from the bottom of the pot, and the surface is rolling.
3
Boil the somen
- Take off the lid, remove the band from the somen bundle, and add it over the pot, spreading it out as you drop it in
- Right away after adding, separate the noodles with cooking chopsticks
- When it boils again, turn to medium heat so the bubbles do not rise to the edge
- Boil for the time written on the package (use a timer)
How to tell it's doneTake out 1 noodle, cool it in water and taste it. No hard center, and it is soft.
Be carefulThe boiling time is very short. Do not leave while it boils. If the bubbles are about to boil over, turn down the heat.
4
Rinse and chill in water
- Pour the somen and the hot water into the colander in the sink. Steam will rise, so keep your face away
- Run tap water over it to cool
- Wash it with both hands, rubbing it to remove the slippery coating
- Put it in the ice water from step 2 to chill, then lift into the colander and drain well
How to tell it's doneThe somen is cold, the surface feels smooth, and nothing slippery sticks to your hands.
Be carefulWhen pouring out the boiling water, hold the pot handles firmly with both hands.
5
Arrange on a plate
- Divide the somen in half between the plates and put a few ice cubes from the ice water on top
- Add as much green onion, shiso and ginger as you like to the dipping sauce from step 1
- Dip a little somen at a time into the sauce and eat
ReadyEat right away while cold. Over time the noodles stick together.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The noodles stuck together in a clumpIn step 3 you did not separate them right after adding, or there was not enough water. Next time, use 2 L of water and separate them right after adding.
The noodles are slimyNot washed enough in step 4. Rub and wash again under tap water, then drain.
The noodles are too softBoiled too long. Next time, taste 1 noodle 15 seconds before the package time.
The dipping sauce is wateryNot drained well in step 4. Shake the colander up and down well. If the sauce is weak, add mentsuyu 1 tsp at a time.
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