Cold Somen Noodles with Dipping Sauce Recipe

Sometimes noodles, served in a bowl over ice, are the best way to beat the heat.


In the last throes of summer, a mound of somen noodles served atop a bed of ice may be the perfect meal. Somen are thin wheat noodles, as thin as vermicelli, more delicate than buckwheat. Twirled around chopsticks and dipped in a sauce made with soy sauce and dashi, the noddles don't require much prep, and are utterly refreshing. Each noodle, dipped in sauce, is cold, firm, and rich.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 8 ounces dried somen
  • For the dipping sauce:
  • 7 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 3 cups dashi
  • 1/2 cup bonito flakes


  1. To make the dipping sauce, heat the soy sauce and sugar in a pot over low heat until the mixture is hot and the sugar is dissolved. Add the dashi and bring to a boil over medium heat. Add the bonito flakes and turn off the heat. Strain the mixture through a sieve lined with cheesecloth. Let the sauce cool, then refrigerate it. The sauce can be kept in a container for 4 days in the refrigerator. .

  2. Bring a pot of water to boil. Add the somen noodles and cook until the noodles are still firm in the center, about one minute. Pour the noodles into a colander and rinse under cold running water, then place the noodles into a bowl of ice water for up to an hour.

  3. To serve, mound the noodles over a bowl of ice and dip in the dipping sauce before eating. Serve with your choice of sides and garnishes.

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