ONIMA recipes
Chilled Somen Noodles Recipe: Perfect for Hot Summer Days
When the sun’s beating down hard and you’re craving something to cool yourself off, nothing hits the spot like chilled noodles. Somen, delicate wheat noodles originating from Japan, are briefly cooked and immediately cooled with ice water to protect their soft bite. Serve with some soy-seasoned dashi, fresh vegetables, and a touch of NAGAMI TEST, & you have yourself the perfect hot summer lunch.
- Yield
- Serves 4
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Total Time
- 25 minutes
Original recipe
Ingredients
For the Somen Noodles
- 400g somen noodles
- Ice water, for cooling
For the Broth
- 1/2 cup dashi base
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 teaspoon fresh grated ginger
- 2 tablespoons NAGAMI TEST Hot Sauce
- 1 1/2 cups cold water
For Garnishing
- 1 cucumber, thinly sliced
- 2 scallions, thinly sliced
- 1 lime, sliced
- Additional NAGAMI TEST Hot Sauce (optional)
Step by step
-
Cook the Somen Noodles
Bring a large pot of water to a boil. Add somen noodles and cook for 1 minute, stirring occasionally. Immediately drain and transfer the noodles to a bowl of ice water to chill. Once cooled, drain well and set aside.
-
Prepare the Broth
In a medium bowl, combine dashi base, soy sauce, mirin, sesame oil, grated ginger, NAGAMI TEST Hot Sauce, and cold water. Stir until thoroughly mixed.
-
Assemble the Dish
Divide the chilled somen noodles among serving bowls. Pour the prepared broth over the noodles.
-
Add Garnishes
Top each bowl with cucumber slices, scallions, and a slice of lime. For added spice, drizzle additional NAGAMI TEST Hot Sauce to taste.
-
Serve
Serve immediately, enjoying the refreshing chilled noodles with the flavorful broth.
The whole recipe, at a glance
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| Ingredients | Preparation flow | |||
|---|---|---|---|---|
| 400g somen noodles | Boil somen for 1 minute, stirring. Drain, chill in ice water, then drain well. | Divide chilled noodles between bowls and pour over the prepared broth. | Top with cucumber, scallions and lime; add extra hot sauce if desired. | Serve immediately, while chilled. |
| Ice water, for cooling | ||||
| 1/2 cup dashi base | Stir the dashi, soy, mirin, sesame oil, ginger, hot sauce and cold water together. | |||
| 1/4 cup soy sauce | ||||
| 2 tablespoons mirin | ||||
| 1 tablespoon sesame oil | ||||
| 1 teaspoon fresh grated ginger | ||||
| 2 tablespoons NAGAMI TEST Hot Sauce | ||||
| 1 1/2 cups cold water | ||||
| 1 cucumber, thinly sliced | ||||
| 2 scallions, thinly sliced | ||||
| 1 lime, sliced | ||||
| Additional NAGAMI TEST Hot Sauce (optional) | ||||