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Somen noodles are served with a dashi dipping broth and condiments such as ginger, scallions, shiso and myoga.


Nothing says summer in Japan like gossamer strands of Sōmen (素麺,そうめん) noodles afloat in a bowl of ice water just waiting to be snatched up with a pair of chopsticks and dipped into a bowl of amber mentsuyu.
Course Entree
Cuisine Japanese
Level Beginner
Main Ingredient Noodles
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2 servings
Calories 370 kcal


  • 2 tablespoons mentsuyu
  • 6 tablespoons water
  • 200 grams Sōmen (4 bundles)


  1. Bring a large pot of water to a boil and set a timer for the time specified on the packaging (but don't hit start yet).
    To make somen, bring a pot of water to a boil.
  2. To make the dipping sauce, divide the mentsuyu between two small serving bowls and then dilute each bowl with 3 tablespoons of cold water. If you use bottled mentsuyu, check the label for the correct dilution ratio.
  3. Unbundle all the Sōmen so you can add it all at once. Add the noodles to the boiling water and immediately start the timer.
    Boiling somen noodles usually takes less than 2 minutes.
  4. Have a strainer ready and when the timer goes off, drain the noodles and immediately wash with cold water. You can transfer the Sōmen back to the pot and fill it with cold water and ice to speed this process up.
    Chill the somen noodles with ice water.
  5. Serve the Sōmen in bowls filled with ice water along with the diluted mentsuyu and any condiments you want to add to the dipping sauce.
Nutrition Facts
Amount Per Serving
Calories 370
* Percent Daily Values are based on a 2000 calorie diet.