Sake + Somen.. chillin' yo

Cold Somen Noodles

  • Recipes

  • Jun 11 2013

For a day that’s as hot as sin and as mucky and sticky as the last few 100 degree days in NYC.. I thought it was completely appropriate to share a bit of love from my hometown peeps in Japan…

Somen noodles are a Japanese noodle, made of flour and cut extremely thin. Somen tastes similar to udon noodles or a light flour based noodle, however somen is usually cooked hot and served cold. On ice. My mother used to make somen with a dashi broth and or a dipping sauce like a ponzu. Top it off with some green onions, katsuobushi and pickled plums and you’ve got the best Japanese meal for the summer.

Here’s a a little on COLD NOODLES! SOMEN TIME!

SOMEN NOODLES

  • 1 cup dashi (Japanese bonito stock, available as instant granules, or if time allows you make your own)
  • 1/2 cup Mirin or Rice Wine Vinegar
  • 1/4 cup Soy Sauce
  • Toasted Sesame oil
  • Fresh Lemon Slices

Garnish: (all optional and up to you/your tastebuds)

  • 1 tablespoon prepared wasabi, optional
  • 4 stalks green onions, thinly sliced on the bias
  • Daikon Raddish
  • Takuan Daikon pickles
  • Gari shoga (pickled ginger)
  • Perilla, shiso leaf
  • Umeboshi, pickled Japanese plum
  • Bonito Flakes
  • Furikake (Japanese Mrs. Dash, made with nori/seaweed + fish flakes, toasted sesame seeds)
  • Cabbage, sliced thin
  • Bean sprouts
  • Togarashi (Japanese spiced seasoning)

For the Noodles:

  • 1/2 lb somen noodles

 

1- Make soup base by combining the dashi with water, mirin, toasted sesame, lemon and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes. Finish off with some toasted sesame oil or lemon juice to taste.

2-  Immediately cool the base/stock by pouring into a medium-size metal mixing bowl, placing over an ice bath. Cool + refrigerate until ready to use.

3- Cook noodles according to package directions. Drain and rinse with cold water, set aside. Place a few ice cubes in the bowl and water if desired.

4-  For plate up , using tongs, place a mound of noodles into individual bowls/plates, add a few ice cubes, the dashi to top and begin to add toppings.

5- Top with your desired toppings: Sliced cabbage, umeboshi, takuan, perilla/shiso, a bit of togarashi and negi (green onions), finally some bonito flakes etc. and enjoy! There are a million different variations and ways to eat, just plate as you would to your desired taste!

Word up yo… stay COOL! xx ck

 

 


  • http://twitter.com/Mirelys1 Mirelys Sanchez

    I love this recipe, it seems so simple. But I also like my sweet potatoes with some mini marshmallows on top. Would that be over indulge, or marshmallows are OK? What about a teaspoon of marshmallow cream?nThanks!n@mirelys1

    • CandiceKumai

      Miss Mirelys! Well, I tend to stay away from anything super processed, marshmallows aren’t too bad, and if it’s the holidays then why not ya know? Also did you see my new cookbook, since Cook Yourself Thin!? xx, ck

  • http://twitter.com/Mirelys1 Mirelys Sanchez

    I love this recipe, it seems so simple. But I also like my sweet potatoes with some mini marshmallows on top. Would that be over indulge, or marshmallows are OK? What about a teaspoon of marshmallow cream?
    Thanks!
    @mirelys1

    • CandiceKumai

      Miss Mirelys! Well, I tend to stay away from anything super processed, marshmallows aren’t too bad, and if it’s the holidays then why not ya know? Also did you see my new cookbook, since Cook Yourself Thin!? xx, ck

  • Goldenrose503

    you are sooooooooou00a0hyperbole..u00a0

  • Goldenrose503

    you are sooooooooo hyperbole.. 

  • CandiceKumai

    Oh the F word… it’s just a word after all…. freedom of expression right?? xx

  • CandiceKumai

    Oh the F word… it’s just a word after all…. freedom of expression right?? xx