Somen - Japanese Cold Noodles
Prep
5m
Cook
10m
| Category: | |
| Seasons | July |
| Cuisine Type | Asian |
Ingredients
Sauce
| 1 cup Dashi broth |
| 5 tablespoons Soy sauce |
| 4 table spoons Sugar |
| 1 tablespoon Mirin |
Condiments
| 4 Green onions |
| 4 teaspoons Grated Ginger |
| 1 sheet Toasted Nori Sheet, cut into thin strips |
| 1 Eurpoean cucumber thinly sliced |
| Wasabi |
Noodles
| 1 package Dried Buckwheat Noodles (Soba) |
Somen - Japanese Cold Noodles Directions
- Heat all the sauce ingredients in a saucepan until the sugar is fully dissolved and the ingredients are well blended. Remove from stove and chill until ready to serve.
- I a large pan, put water on to boil adding the noodles when the water just starts to boil. When cooking the noodles, make sure the water doesn't boil too much by adding cold water to keep it under control and keep you finished noodles from being over cooked. This may have to be done several times before your noodles reach the al dente stage. When they reach the al dente stage, drain and rinse under cold water until all the starch is removed. Place in a bowl for serving.
- Chop the onions finely. Take your nori sheet and with your kitchen shears, cut into this strips. Take the wasabi and put it into a small dipping bowl.
Notes
You can get the buckwheat noodles at most asian markets in even in some larger super markets.
Also, when serving your noodles, ice can be added to cill your noodles. This makes the flavors stand out as well as a colling refreshing treat on those hot summer days.
You can also add thinly sliced cucumbers (European)julienne carrots, etc. to the top of your noodles.
Nutrition facts
Serving size diet lactose free
Per Serving
