Steps

1. Start making the soy milk soup base for the somen.
   🕒 00:20
2. In a bowl, add Shiro Dashi (White Soy Sauce Base) 2 tbsp.
   🕒 00:23
3. Add Oyster Sauce 2 tsp.
   🕒 00:28
4. Add Vinegar 2 tsp.
   🕒 00:35
5. Add Mirin (Sweet Rice Wine) 1 tbsp.
   🕒 00:40
6. Add Toasted Sesame Seeds, ground 1 tsp.
   🕒 00:46
7. Add Light Soy Sauce 1 tbsp. (Key Tip!) The concentration of Shiro Dashi varies, so taste and adjust the saltiness.
   🕒 00:51
8. Mix these ingredients well with a whisk.
   🕒 01:07
9. Add Soy Milk 200ml.
   🕒 01:11
10. Add Water 200ml to dilute the soy milk and mix thoroughly. (Key Tip!) Eating somen with only soy milk can be too rich and monotonous, so diluting it with water makes it more palatable.
    🕒 01:18
11. Taste the soup base. (Key Tip!) Even if the soup tastes too concentrated, it will balance out nicely after adding the noodles. Taste it with the idea of a soba dipping sauce in mind.
    🕒 01:31
12. Chill the finished soup in the refrigerator until just before serving.
    🕒 01:44
13. Prepare to boil the noodles. (Key Tip!) The key to perfectly boiled somen is to cook them thoroughly and rinse them properly.
    🕒 02:02
14. Prepare somen noodles, 4 bundles, as a guideline of 2 bundles per person.
    🕒 02:22
15. Remove the paper bands holding the noodles together beforehand.
    🕒 02:29
16. Add the noodles to plenty of boiling water, cooking according to the package instructions. (Key Tip!) Use plenty of water as the noodles will absorb it and expand.
    🕒 02:38
17. Once the noodles are cooked, immediately rinse them under running water to rapidly cool them down.
    🕒 02:54
18. When the noodles are cool enough to touch, rinse them in a bowl or pot of water. (Key Tip!) Thoroughly washing away the slime from the surface of the somen noodles will result in a wonderfully smooth texture.
    🕒 03:11
19. After rinsing, refill the bowl with fresh water and chill the noodles thoroughly in ice water. (Key Tip!) Cold dishes are significantly more delicious when properly chilled.
    🕒 04:02
20. Once the noodles are well-chilled, tilt the colander and drain them thoroughly until no more water drips out. (Key Tip!) If you don't drain the water properly, the noodles can become mushy.
    🕒 04:32
21. Arrange the somen noodles in a serving bowl.
    🕒 04:56
22. Pour the chilled soy milk soup into the bowl.
    🕒 05:02
23. Add your favorite toppings (e.g., imitation crab sticks, chopped green onions).
    🕒 05:15
24. Mix everything well before eating.
    🕒 05:29
25. (Optional) Adding Sansho (Japanese Pepper) enhances the flavor.
    🕒 05:47