Chilled Somen Noodles with Dipping Sauce

Close up of whisper thin strands of chilled somen noodles being lifted from a bowl of ice water set against a backdrop of vibrant condiments.

Dip into the heart of a Japanese summer with this refreshing cold somen noodle recipe with an umami-packed sauce that captures the refreshing essence of summer in each delicate strand.

Course Main Course

Cuisine Japanese

Keyword noodles

Level Beginner

Main Ingredient Noodles

Diet Dairy-Free, Low-Fat, Pescatarian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 391kcal

Author Marc Matsumoto

Equipment

Ingredients

1 cup dashi stock
4 tablespoons usukuchi soy sauce
2 tablespoons sake
1 teaspoon sugar
300 grams somen noodles

Grams + US Cups - US Standard

Instructions

Combine 4 tablespoons usukuchi soy sauce, 2 tablespoons sake, 1 teaspoon sugar, and 1 cup dashi stock in a pot, and bring to a rolling boil.
1 cup dashi stock, 4 tablespoons usukuchi soy sauce, 2 tablespoons sake, 1 teaspoon sugar
Boil the mixture for 1 minute to burn off the alcohol, then allow to cool and refrigerate. You can also chill in an ice bath.
Bring a large, wide pot of water to a boil for the somen noodles.
Set a timer for the amount of time specified on the somen package (usually 2-3 minutes) and lower the 300 grams somen noodles into the boiling water simultaneously.
300 grams somen noodles
When the timer is up, strain the cooked noodles immediately and rinse under cold water until chilled.
Serve the cold somen in a bowl of ice water alongside the chilled dipping sauce with various condiments like chopped scallions, grated ginger, shredded nori, and shiso.

Video

Nutrition