Somen Noodles with Tsuyu Dipping Sauce 日式素麵配鰹魚高湯醬油

Somen is a very thin Japanese wheat noodle, typically served chilled with a light dipping sauce called tsuyu during hot summer months. It's refreshing and easy to digest.

Nutrition (per serving)

Ingredients

• 200g Somen noodles
• 2L Water for cooking noodles
• 2 cups Ice cubes
• 100ml Soy sauce
• 100ml Mirin
• 50ml Cooking sake
• 150ml Water for tsuyu
• 10g Katsuobushi (bonito flakes)
• 2 stalks Green onions, thinly sliced
• 1 tbsp Fresh ginger, grated
• 1 sheet Nori (seaweed) strips, optional

Steps

1. In a small saucepan, combine soy sauce, mirin, sake, and water for tsuyu. Bring to a simmer over medium heat.
2. Remove from heat and add katsuobushi (bonito flakes). Let it steep for 5 minutes, then strain the tsuyu through a fine-mesh sieve into a bowl. Discard the katsuobushi.
3. Let the tsuyu cool completely, then refrigerate until well chilled.
4. Bring a large pot of water to a rolling boil. Add somen noodles and cook for 1.5 to 2 minutes, or according to package instructions, stirring occasionally to prevent sticking.
5. Drain the cooked somen noodles immediately and rinse thoroughly under cold running water. Transfer the noodles to a bowl filled with ice cubes and cold water to chill rapidly.
6. While the noodles chill, prepare the green onions, ginger, and nori strips.
7. Drain the chilled somen noodles well. Arrange them in individual serving bowls. Serve with the chilled tsuyu dipping sauce on the side, and offer green onions, grated ginger, and nori strips as toppings. Dip a small portion of noodles into the sauce before eating.

Related recipes

More Japanese recipes

Roasted Tea Tiramisu with White Miso Cream Nasu no Niage (Eggplant in Dashi Broth) Japanese Curry Rice Dipping Noodles with Pork Bone and Seafood Broth Pork Bone Ramen Buri Teriyaki (Yellowtail Teriyaki)