- 300 g dried thin white noodles (sōmen)
- 4 liters water
To prepare the dipping sauce, first boil bonito & sea tangle (or bonito) soup stock. Add the the mirin (or sugar) and soy sauce. Bring to a boil. Reduce the heat and simmer for a couple of minutes. Chill a few hours.
Thinly slice the green onion (or leek). Grate ginger (optional).
Pour the water into a pan. Bring to a boil and add the dried thin white noodles (dried sōmen). Boil for 2 minutes, or follow the cooking instructions on the bag.
Add a cup of cold water to the pan if the water starts to boil over. After boiling, drain the noodles in a colander and quickly run cold water over them.
Because too much starch and salt on the noodles can make them taste slimy, wash them with your hands under cold running water to remove any extra starch.
Divide the noodles among 4 serving bowls and add 240 ml water to each bowl. If you like it more chilled, add a few ice cubes.
Serve the dipping sauce separately in individual small bowls. The condiments are mixed into the dipping sauce to the individual diner's taste.
This dish is very popular in the hot season. Because sōmen are thin, they are easy to eat.
Japanese foods recipes
Int'l. recipes with a Japanese twist