cold thin white noodles

• metric
• u.s.

ingredients:

• 300 g dried thin white noodles (sōmen)
• 4 liters water

condiments:

• 10 cm. leek (white part)
• 10 g ginger (optional)
• 1 tablespoon ground sesame (optional)

Dipping sauce:

• 300 ml bonito & sea tangle soup stock or
• bonito soup stock
• 60 ml sweet sake for seasoning (mirin) or
• 3 tablespoons sugar
• 60 ml soy sauce

step 1:

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.

step 2:

Thinly slice the leek. Grate ginger (optional).

step 3:

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.

step 4:

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.

step 5:

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.

step 6:

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.

step 7:

Serve the dipping sauce separately in individual small bowls. The condiments are mixed into the dipping sauce to the individual diner's taste.