The Japanese summer classic: well-chilled somen noodles served over ice, dipped in an ice-cold tsuyu, with scallion, grated ginger, and shiso.
Ingredients
- 200 g dried somen noodles
- 100 ml mentsuyu (concentrated Japanese noodle soup base)
- 2 pieces scallion (green onion)
- 20 g fresh ginger
- 4 leaves shiso leaves
- 1 tsp white sesame seeds
- 300 g ice cubes
- 500 ml very cold water
Method
- Prepare the tsuyu (see prepared component) and place it in the refrigerator so it is thoroughly chilled when serving.
- Very thinly slice the scallion, grate the ginger, chiffonade the shiso leaves, and set each condiment aside in a separate small ramekin.
- Bring a large pot of water to a rolling boil, then add the somen, fanning them out to prevent sticking. Cook without salting, stirring gently, according to the package instructions (very briefly, one to two minutes).
- Immediately drain the noodles in a colander and rinse them thoroughly under cold tap water, rubbing them gently between your hands, until the rinse water runs clear and the noodles are smooth and cold.
- Plunge the rinsed noodles into a large bowl of ice water to firm them up, then drain carefully.
- Plate the somen in small bundles or nests in two bowls or on a tray lined with ice cubes, adding a little very cold water to the bottom so they do not clump.
- Pour the ice-cold tsuyu into two individual bowls, arrange the condiments on the side, sprinkle the noodles with sesame seeds, and serve immediately: each guest seasons their tsuyu to taste and dips the noodles a handful at a time.
Nutrition
Per serving
- Energy
- 508.2 kcal
- Protein
- 14.24 g
- Carbohydrate
- 99.18 g
- Fat
- 4.08 g
- Fibre
- 4.89 g
- Calcium
- 27.9 mg
- Iron
- 0.41 mg
- Magnesium
- 10.82 mg
