Recipes > Japanese Recipes > Japanese Main Course > Japanese Somen
TRADITIONAL JAPANESE RECIPE: Sōmen (素麺,そうめん) are white Japanese noodles made of wheat flour. They are very thin and can be cooked in a couple of minutes in boiling hot water. The only problem is that Somen Noodles stick quickly so you'll have to stir a lot. Once cooked, drain the noodles and gently rinse the noodles under cold running water to remove the excess starch.
Some Noodles are the classic Japanese summer food but many love eating Cold Some during cold seasons too.
Somen Noodles are normally served with a cold dipping sauce called Tsuyu (つゆ), the same Japanese dashi-based broth used in hot soup, but more concentrated in flavor.
To flavour the Noodles you can sprinkle some scallions and ginger on top.
Somen Noodles go very well with Tempura.
Skill Level:  |
Time: 15 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Boil some Water in a large pot.
02 - Add the Somen Noodles in the boiling Water, stirring the Noodles with chopsticks so they don’t stick to each other and cook according to the package instructions.
03 - Once ready, drain the Somen in a colander and wash the Noodles under cold running Water.
04 - Once the Noodles are cold, arrange them on a serving plate.
05 - Add some topping if you want and always serve with dipping Sauce on the side.
Notes:
- Traditional Japanese restaurants tie up the noodles to make them look like roses on the plate, enhancing the appearance/experience of the Somen. To do so, tie the edge of Somen noodles with cooking twine. This way noodles will stay in one direction while cooking. Stir, drain, cool, cut where the twine is, and twist them while gently placing them on the plate.
- Somen can be served with ice to keep cool.
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