Cold Somen Broth Recipes

JAPANESE COLD SOMEN NOODLES

Japanese Cold Somen Noodles image

Cold somen noodles served with grated ginger, scallion, and a delicious dipping sauce called Tsuyu. This is a perfect Japanese noodle recipe for hot summer days.

Provided by Namiko Chen

Time 15m

Number Of Ingredients 7

Ingredients

4 bundles dried somen noodles
1 knob ginger ((½ inch, 1.3 cm))
1 green onion/scallion
shiso leaves (perilla/ooba) ((thinly sliced, optional))
myoga ginger ((thinly sliced, optional))
¼ cup mentsuyu/tsuyu (concentrated noodle soup base)
½-1 cup iced water ((needed only if you use concentrated mentsuyu))

Steps:

[Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.
In a large pot, bring water to a boil. When boiling, remove the wrapper.
Add the somen noodles in the boiling water (do not add salt!). Stir noodles with chopsticks so they don't stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.
Drain somen in a colander and wash the noodles with hands under running water.
Once the noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.
Cut the scallion finely and grate the ginger. Put them in small dishes.
Pour mentsuyu in individual dipping sauce bowls and add iced water to dilute. I recommend making homemade mentsuyu but if you're too busy, get a bottle of mentsuyu like this. See the instructions. You can check the ratio of mentsuyu to water on this page. This brand recommends 1:3.
Put a small portion of scallion and ginger in the dipping sauce and dip the somen noodles to enjoy! To make it more filling, you can bulk up the noodles by tossing in other ingredients such as shredded egg crepes (see How to Make Kinshi Tamago), julienned cucumbers, boiled okra, and ham.

Nutrition Facts : Calories 361 kcal, Carbohydrate 69 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Sodium 672 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

JAPANESE COLD SOMEN NOODLES

Japanese Cold Somen Noodles image

Boiled and chilled somen - Japanese thin wheat noodles) - are served with dipping soup and different toppings to make a popular summer meal.

Provided by Setsuko Yoshizuka

Categories Dinner Lunch

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1/4 cup mirin
1/4 cup soy sauce
1 1/2 cup kombu and katsuobushi dashi
3/4- to 1-pound dried somen noodles
For the Toppings:
1/2-inch fresh ginger
1 scallion
A handful of shiso leaves (thinly sliced)
1/2 inch myoga ginger (thinly sliced)

Steps:

Gather the ingredients.
Prepare the toppings and place in separate serving bowls. Set aside.
Bring a large pot of unsalted water to a boil.
Meanwhile, add the mirin to a medium saucepan over low heat and cook until just heated through, about 30 seconds.
Raise the heat to high, add the soy sauce and dashi soup stock . Bring to a boil, stirring occasionally.
Remove from heat and cool completely, at least 20 minutes. Refrigerate if not using right away.
Meanwhile, make the somen noodles. Add the dried somen noodles to the large pot of boiling water, gently stirring until the noodles are al dente, about 1 1/2 to 2 minutes.
Drain the somen in a colander and cool under running water or in an ice bath.
Continue to wash the noodles, tossing with your hands until completely cold. Drain well.
Serve the drained cold somen in a large serving bowl or divided between individual bowls with the dipping sauces in individual small bowls and toppings on the side.

Nutrition Facts : Calories 555 kcal, Carbohydrate 77 g, Cholesterol 1 mg, Fiber 4 g, Protein 14 g, SaturatedFat 9 g, Sodium 3071 mg, Sugar 9 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

COLD SOBA BROTH

Cold Soba Broth image

This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 4

Ingredients

5 cups Takashi's Dashi
1 1/4 cups Japanese soy sauce
1 1/4 cup mirin
3/4 cup packed katsuobushi (dried bonito flakes)

Steps:

In a large pot, bring dashi, soy sauce, and mirin to a boil over high heat. Immediately reduce heat to a simmer and add katsuobushi; simmer for 2 minutes. Remove from heat and let stand for 3 minutes.
Prepare an ice-water bath. Place a fine mesh strainer over a bowl. Strain dashi mixture into bowl and set bowl in ice-water bath until cool.

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