Today I introduce you to Japanese wheat noodle, Somen. In Japan, we often eat cold somen with cold Dashi soup in summer as a carbohydrate instead of rice. That is because it helps our bodies cool down and it has better taste and texture on a hot summer day than rice.

In this recipe, I use a store-bought Japanese noodle soup. There are many kinds of products but this Kikkoman Japanese Noodle Soup Base is decent. It is concentrated soup base so combine with water to dilute it right before serving according to their package instruction.

The recipe is very easy.

1. Boil water in a stock pot, stir in dried somen. Cook according to the package instruction, for about 2 to 3 minutes.
2. Drain and cool the noodles by running cold water. Add some ice cubes and scrambling with your fingers to cool each strings. Drain the cold noodles.
3. In a small bowl, combine water and noodle soup base according to the package instruction. Sprinkle some chopped green onion to taste.
4. Dip some noodles into the soup when you eat.

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{Ingredients (servings 2)}

• 2 bunches Hime Japanese Dried Somen Noodles
• Water for boiling noodles
• Kikkoman Japanese Noodle Soup Base
• Water for diluting the soup base
• Chopped green onion to taste

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