A classic yet profoundly deep basic noodle soup. This golden broth, rich in umami despite its low salt content, is characterized by its fluffy scrambled egg. Master the techniques for preparing somen noodles and thickening the broth, and try this wholesome and ultimate niumen!
Ingredients
Main Ingredients (2 servings)
- Somen noodles 2 portions
- Egg 1
- Dashi pack 2 bags
- Potato starch 2 tsp
- Green onions (scallions) (to taste)
Seasonings
- [A] Soy sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Salt 1 pinch
Steps
- In a small pot, combine 650ml water and 2 dashi packs and let soak for at least 10 minutes. (Key Tip!) Soaking for over 10 minutes maximizes the dashi's umami.
- Fill a large pot with plenty of water and bring to a simmer over low heat.
- Place the pot with soaked dashi packs over medium-low heat. Once boiling, reduce heat to between low and medium and simmer for 10 minutes to extract the dashi. (Key Tip!) Squeezing the dashi pack can release bitterness, so gently shake it instead.
- Prepare a colander and a bowl for the somen noodles.
- Add 2 portions of somen noodles to the boiling water and cook for 40 seconds. (Key Tip!) Adhere to the cooking time to prevent the somen from becoming mushy.
- After 40 seconds, drain the somen noodles and immediately rinse under cold running water to cool and remove excess starch.
- Fill a bowl with water and wash the somen noodles thoroughly. Repeat this rinsing and draining process twice. (Key Tip!) Washing the somen noodles prevents the broth from becoming cloudy and sticky, and improves their texture.
- Remove the dashi packs from the broth and lightly squeeze out excess water.
- Add 1.5 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), and 1 pinch of salt to the pot of dashi.
- Add a slurry made by mixing 2 tsp potato starch with 2 tsp water to the pot. Heat over low heat until it begins to boil. (Key Tip!) Adding the potato starch slurry prevents the broth from becoming cloudy when the egg is added and helps the broth cling to the noodles.
- Crack 1 egg into a bowl and whisk thoroughly until no lumps of egg white remain. (Key Tip!) Whisking until all egg white is incorporated results in fluffy scrambled eggs.
- While the broth is boiling, slowly pour the whisked egg into the pot in 3-4 additions, stirring the soup as you pour. Bring the soup back to a boil after each addition of egg. (Key Tip!) Adding the egg in stages prevents the soup from cooling down, maintaining a clear, golden broth.
- Once all the egg has been added, heat over medium heat. Add the washed somen noodles and warm through until the soup returns to a boil.
- Serve in bowls and garnish with chopped green onions, if desired. Enjoy!
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