Cold Somen


  • ¾ lb - 1 lb dried somen noodles
  • *for dipping sauce
  • 1 ½ cup kombu and katsuobushi (dried bonito flakes) dashi
  • ¼ cup soy sauce
  • ¼ cup mirin
  • *for toppings
  • grated ginger, thinly sliced shiso leaves, thinly sliced myoga ginger, and so on.

Put mirin in a sauce pan and heat. Add soy sauce and dashi soup stock in the pan and bring to a boil. Stop the heat. Cool the sauce. Boil water in a large pan. Add dried somen noodles in the boiling water, gently stirring noodles with chopsticks. Boil somen noodles, following the package instru...

View full recipe at SpringPad


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