Somen (cold noodle) Recipe

Ingredients

• 2 bunchessomen noodles
• as neededice water
• 1green onion, thinly sliced
• to tastefresh ginger root, grated
• 60 ml (¼ cup)Men-Tsuyu dipping sauce
• 120 ml (½ cup)water

Instructions

1. 1

   Boil the noodles

   Bring a pot of water to the boil, then add the somen.

2. 2

   Cook and drain

   Cook the noodles for 1 minute, then drain them.

3. 3

   Rinse the somen

   Rinse the noodles under running water, gently rubbing them as you wash.

4. 4

   Chill the noodles

   Put ice water in a serving bowl and add the somen.

5. 5

   Mix the sauce

   Combine the Men-Tsuyu and 120 ml water. Serve the sauce with the noodles, sliced green onion and grated ginger.

What are somen noodles?

Somen are very thin Japanese wheat noodles, often eaten cold in warm weather with a dipping sauce. Their delicate strands cook quickly and take on the flavour of the sauce.

This version keeps the accompaniments simple: diluted Men-Tsuyu, green onion and ginger. Chilling and rinsing the noodles gives them a clean, springy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 13g protein, 75g carbs, 2g fat.

Most of the carbohydrates and energy come from the somen, while the dipping sauce contributes much of the sodium; the noodles provide some protein. Serve with a generous vegetable side to round out the meal.

Choosing the ingredients

Noodles: Use somen rather than thicker wheat noodles, since their fine strands are central to the dish and need only a brief boil.

Men-Tsuyu: This concentrated dipping sauce is mixed with water here. Follow the recipe’s 1:2 ratio, then serve it alongside the noodles rather than pouring it over them.

Rinse for a clean texture

Running water: Rinse the drained noodles while gently rubbing them, as directed. This washes away surface starch and helps keep the strands from clumping.

Ice water: Serve the noodles in a bowl of ice water to keep them cold at the table. Drain off excess water from the portion before dipping so the sauce does not become diluted.

Watch the cooking time

One minute: The recipe gives a short cooking time, so have a colander and rinsing water ready before the noodles go into the pot. Check the strands promptly and drain after 1 minute.

Doneness: The noodles should be tender but still hold together as fine strands. Follow the package guidance if it differs from the brief cooking time in this recipe.

Prepare the dipping sauce

Dilution: Stir 60 ml Men-Tsuyu with 120 ml water until combined. Keep the mixture in a separate small bowl so each person can dip noodles to taste.

Garnishes: Slice the green onion finely and grate the ginger just before serving. Add both to the sauce or offer them separately.

Serving ideas

Serve the noodles as soon as they are chilled, with the sauce and garnishes alongside. For a fuller meal, pair them with a vegetable side or another protein dish.

Recipe notes & tips

• Set out the colander and serving bowls before you start, since the noodles cook quickly.
• Rinse the somen gently under running water rather than squeezing the strands.
• Keep the sauce separate so the noodles do not soften in it.
• Grate the ginger finely so it mixes easily into the dipping sauce.
• Taste the diluted sauce before serving and adjust only if needed.

Variations

• Add cucumber: Serve with finely sliced cucumber for extra crunch.
• Try spring onion greens: Use the green parts for a mild, fresh garnish.
• Add sesame: Sprinkle toasted sesame seeds over the noodles for a nutty note.
• Serve with egg: Add a sliced boiled egg alongside for a more substantial meal.
• Adjust the ginger: Offer extra grated ginger at the table for a sharper flavour.

Common mistakes to avoid

• Overcooking the noodles: They can turn soft quickly, so drain them after the stated 1 minute and check their texture.
• Skipping the rinse: Surface starch can make the strands cling together; wash them under running water while gently rubbing.
• Diluting the sauce too much: Keep to the recipe’s 60 ml sauce and 120 ml water so its flavour remains distinct.
• Leaving noodles in the sauce: Serve the dipping sauce on the side to prevent the noodles from becoming waterlogged.
• Grating ginger too early: Grate it shortly before serving to retain its fresh aroma.

How to store

For the best texture, serve the noodles as soon as they are chilled. If needed, refrigerate the noodles and sauce separately in covered containers and use within 1 day; briefly rinse the noodles with cold water before serving again.

Frequently asked questions