Cold Somen Noodles with Dipping Sauce Recipe

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

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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

4.5

(2)

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

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Ingredients

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

Directions

  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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