Introducing the shockingly delicious 'Golden Egg Somen'! This is a comforting recipe that can be easily made with inexpensive ingredients, even when you're feeling run down. The trick of boiling somen with vinegar gives the noodles a firm, chewy texture. Just mix egg tofu and the special sauce to complete this perfect summer somen. Please give it a try.
Ingredients
Main Ingredients (1 serving)
- Somen noodles 100g
- Egg tofu 1 piece (65g)
Seasonings
- Kore! Uma!! Tsuyu 2 tsp
- Sesame oil to taste
- Salt 1 pinch
- Vinegar 2 tsp
- Egg tofu accompanying sauce approx. 2 tsp
Steps
- Bring 1 liter of water to a boil in a pot.
- Add 2 tsp of vinegar to the boiling water. [Pro Tip!] Adding vinegar tightens the somen noodles, giving them a firm texture. The sour taste will barely remain.
- Put 100g of somen noodles into the pot and boil for approximately 1 minute 50 seconds, slightly less than the package instructions.
- Drain the boiled somen noodles into a colander, cool thoroughly with ice-cold water, and squeeze out the excess water firmly. [Pro Tip!] Squeezing out the water firmly ensures the sauce isn't diluted and the dish tastes delicious.
- Arrange the somen noodles on a plate.
- Place 1 piece of egg tofu on top of the somen noodles, then drizzle with approx. 2 tsp of the egg tofu accompanying sauce.
- Next, drizzle with 2 tsp of Kore! Uma!! Tsuyu, 1 pinch of salt, and sesame oil to taste.
- Mix everything until it's a messy consistency.
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