- 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...