A refreshing dish of somen noodles served cold in a light broth of shiro dashi and sudachi juice, garnished with thin citrus slices.
Ingredients
- 5 pieces sudachi (or limes)
- 80 ml shiro dashi (store-bought concentrate)
- 320 ml ice water
- 100 g ice cubes (optional for serving)
- 200 g dried somen noodles
Method
- Gather all the ingredients. If using homemade shiro dashi, prepare ice cubes instead of ice water.
- Thinly slice most of the sudachi into rounds for the garnish. Set aside one whole sudachi, cut it in half crosswise to extract the juice.
- Prepare the broth: in a bowl, combine the concentrated shiro dashi with the ice water and ice cubes. Add the juice from the reserved half sudachi and stir well. Adjust the seasoning to taste.
- Bring a large pot of water to a boil. Meanwhile, remove the wrappers from the somen noodle packages.
- Add the noodles to the boiling water, spreading them out in a circular motion. Cook for 1 to 1 minute 30 seconds, stirring gently, until slightly al dente. Drain immediately.
- Rinse the noodles under cold water, rubbing them between your hands to remove excess starch and oil.
- Divide the noodles between two bowls. Add a few ice cubes to each bowl (optional). Pour in the broth until it reaches halfway up the noodles.
- Garnish with the reserved sudachi slices and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. If the noodles stick together, rinse them under cold water before serving.
Nutrition
Per serving
- Energy
- 460 kcal
- Protein
- 13.8 g
- Carbohydrate
- 97.2 g
- Fat
- 2.4 g
- Fibre
- 8.6 g