Nyumen (Japanese Warm Somen Noodles) にゅうめん (日式暖素麵)

A light and comforting Japanese dish featuring thin somen noodles served in a hot dashi broth, often with various toppings.

Nutrition (per serving)

Ingredients

• 200g Somen noodles
• 700ml Water
• 1 tsp Dashi powder (Hondashi)
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake (cooking wine)
• 0.5 tsp Salt
• 100g Chicken breast, thinly sliced
• 2-3 pieces Dried shiitake mushrooms, rehydrated and sliced
• 1 large Egg
• 2 stalks Green onions, thinly sliced
• 1 tsp Vegetable oil

Steps

1. Prepare toppings: Slice chicken breast thinly. Slice rehydrated shiitake mushrooms. Thinly slice green onions.
2. Cook egg: Whisk egg. Heat vegetable oil in a pan, pour in egg to make a thin omelet. Cook for about 1 minute on each side until set. Let cool slightly, then slice into thin strips.
3. Prepare broth: In a pot, combine water, dashi powder, soy sauce, mirin, sake, and salt. Bring to a gentle simmer. Add sliced chicken breast and shiitake mushrooms to the broth. Simmer for 5 minutes until chicken is cooked through and mushrooms are tender.
4. Cook somen noodles: In a separate pot, bring a generous amount of water to a rolling boil. Add somen noodles and cook according to package instructions, usually 2-3 minutes.
5. Serve: Drain the cooked somen noodles and divide them into serving bowls. Pour the hot broth with chicken and shiitake over the noodles. Garnish with egg strips and sliced green onions. Serve immediately.

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