Living in Japan was an adventure that filled my heart with unforgettable memories. Among the many joys, summer brought the refreshing duo of mugi-cha (barley tea) and somen—delicate, thin wheat noodles that became my kids' go-to meal when the heat was just too much. This chilled somen dish is light, versatile, and perfect for hot days. Here’s my mother-in-law’s cherished recipe, spruced up with tips to make it a standout in your recipe box!

Ingredients (Serves 4)

• 400g dried somen noodles

• 4 cups ice cubes (for chilling)

• 1 medium carrot, julienned

• 1 cup green beans, trimmed and thinly sliced

• 2 large eggs, beaten and thinly scrambled

• 200g cooked pork, chicken, or beef, thinly sliced (optional)

• 2 green onions, finely chopped

• 1 sheet nori (seaweed), cut into thin strips

• 1 tablespoon sesame seeds, toasted

• Fresh ginger, grated (optional, for extra zing)

Dipping Sauce (Tsuyu)

• 1 cup dashi stock (store-bought or homemade)

• 1/4 cup soy sauce

• 1/4 cup mirin

• 1 tablespoon sake (optional)

• 1 teaspoon sugar

Equipment

• Large pot for boiling noodles

• Colander or strainer

• Large bowl with ice water

• Small bowls for serving dipping sauce

• Chopsticks (for authenticity and fun!)

Instructions

1. Cook the Noodles: Bring a large pot of water to a boil. Add somen noodles and cook for 1-2 minutes (check package instructions). Do not overcook! The noodles should be al dente—tender but with a slight bite. Stir occasionally to prevent sticking.

2. Chill the Noodles: Drain the noodles in a colander and rinse thoroughly under cold running water to remove excess starch. Transfer to a bowl of ice water to cool completely. For extra crispness, my mother-in-law’s trick is to place the noodles in a strainer over a bed of crushed ice—this keeps them from getting soggy.

3. Prepare the Dipping Sauce: In a small saucepan, combine dashi stock, soy sauce, mirin, sake (if using), and sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool. Pour into individual dipping bowls.

4. Prep the Toppings: Lightly blanch the julienned carrots and green beans in boiling water for 1-2 minutes, then plunge into ice water to stop cooking. Scramble the eggs in a non-stick pan to form thin, crepe-like sheets, then slice into thin strips once cooled. Arrange all toppings—carrots, green beans, egg strips, sliced meat (if using), green onions, nori, and sesame seeds—on a platter for easy access.

5. Serve with Pizazz: Divide the chilled somen noodles into individual portions on plates or bamboo mats for a traditional touch. Serve with the dipping sauce and a colorful array of toppings on the side. Encourage everyone to customize their bowl with their favorite add-ins. For an extra kick, add a pinch of grated ginger to the dipping sauce.

6. Enjoy!: Grab your chopsticks, dip the noodles into the tsuyu, add your toppings, and savor the cool, refreshing flavors. It’s a fun, interactive meal that’s as much about the experience as the taste.

Tips for Success

• Don’t Skip the Ice: Keeping the noodles cold is key to their texture. Soggy noodles are a no-go, so use plenty of ice to maintain that perfect bite.

• Mix It Up: Feel free to experiment with toppings! Thinly sliced cucumber, shiso leaves, or even chilled shrimp can add variety.

• Make It a Party: Set up a “somen bar” with all the toppings in small bowls and let everyone build their own dish. It’s a hit with kids and adults alike!

• Mugi-cha Pairing: Brew some roasted barley tea (mugi-cha) to complete the summer vibe. It’s caffeine-free and complements the meal perfectly.

Why You’ll Love This

This chilled somen dish is more than just a meal—it’s a celebration of summer, family, and the joy of simple ingredients coming together. Whether you’re cooling off on a sweltering day or hosting a lively dinner, this recipe brings a taste of Japan to your table. Have fun, get creative, and enjoy every slurp!