Description
In just 8 minutes you’ll be slurping cold Japanese dipping noodles with savory mentsuyu broth. Somen is the ultimate refreshing summer lunch!
Ingredients
Scale
- 1/4 cup mentsuyu (noodle soup base) mixed with 3/4 cup ice cold water. (Or make mentsuyu from scratch using the dipping sauce from this soba recipe)
- 200 grams somen noodles
- 2 scallions, finely chopped
- 1 thumb-sized piece of ginger, peeled and grated
- Ice cubes
Instructions
- Divide the mentsuyu into two dipping bowls and put them in the fridge to keep them cold.
- Bring a pot of water to boil. Add somen noodles and boil according to instructions on the package (usually about 2 minutes). Drain and rinse the cooked noodles under cold water until the noodles are cold.
- Grab two shallow bowls and place a few ice cubes in each one of them with about 1/4 cup to 1/2 cup water. Add the somen noodles to the bowl.
- Serve with the dipping sauce on the side. Add chopped scallions and grated ginger to the dipping sauce. Dip each bite of noodles in the mentsuyu and slurp away!
Notes
Somen is best when freshly cooked. You can store unused mentsuyu dipping sauce in an airtight container in the fridge for up to 2 weeks.
Nutrition
- Serving Size:
- Calories: 369
- Sugar: 0.3 g
- Sodium: 1841 mg
- Fat: 0.8 g
- Saturated Fat: 0.1 g
- Carbohydrates: 74.6 g
- Fiber: 4.4 g
- Protein: 11.4 g
- Cholesterol: 0 mg
