Somen is a Japanese wheat noodle. In Japan, people traditionally eat cold Somen with cold broth in the summer. At some summer events, Somen noodles are placed in a long flume of bamboo with ice cold water. As the somen pass by, people pick them up with chopsticks and dip them in the broth. Somen has been eaten at ceremonial occasions since about 700 years ago.
This is Organic Somen Noodles
Today I introduce you to Japanese wheat noodle with delicious hot Dashi broth. It is very quick and easy!
Enjoy your new noodle recipe!
{Ingredients (servings 2)}
*Click BLUE TEXT to link to the product on Amazon*
A bunch of Organic Somen Noodles
3 Cups Kelp Dashi Stock or Anchovy Dashi Stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp
(Recommended Dried Anchovy for Dashi stock)Anchovy Dried Iwashi Fish
1 Tbsp. Soy Sauce
½ Tbsp. Cooking Sake
½ tsp. Salt
2 Tbsp. minced Green Onion (total)
Boiled Water, for boiling dried Somen noodle
Here is my recipe in PDF (4 MB): Japanese Wheat Noodle
“Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock
“Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock
Your Home for Homemade Japanese Food 