A refreshing chilled soup somen perfect for hot summer days. Packed with vegetables, it's a healthy bowl you can even drink the broth from. Flavored with a noodle soup base, vinegar, and sesame oil, it's recommended even when your appetite is low.
Ingredients
Main Ingredients (2 servings)
- Somen Noodles 2-3 bundles
- Cucumber 1
- Myoga (Japanese Ginger) 2
- Mini Tomatoes 6-8
- Ginger 1-2 cloves
Seasonings
- [A] Mentsuyu (Noodle Soup Base, double strength) 100ml
- [A] Chilled Water 300ml
- [A] Vinegar 2-3 tbsp
- [A] White Sesame Seeds (ground) 1 tbsp
- [A] Sesame Oil 1 tbsp
- White Sesame Seeds for garnish (to taste)
Steps
- Trim the ends of 1 cucumber.
- Cut the cucumber in half lengthwise, and slice thinly on the diagonal without removing the seeds.
- Place the sliced cucumber into a bowl.
- Cut 2 myoga in half lengthwise, and slice thinly on the diagonal.
- Cut 6-8 mini tomatoes in half.
- Grate 1-2 cloves of ginger with the skin on.
- In a separate bowl, combine 100ml of Mentsuyu (double strength) and 300ml of well-chilled water.
- Add 2-3 tbsp of vinegar, 1 tbsp of white sesame seeds (ground), and 1 tbsp of sesame oil.
- Add the grated ginger to your preference.
- Cover the soup with plastic wrap and chill thoroughly in the refrigerator. (Key Tip!) It's best to make this ahead and chill it to allow the flavors to meld.
- Boil water in a pot and cook 2-3 bundles of somen noodles.
- Rinse the cooked somen noodles under cold water and drain thoroughly.
- Arrange the drained somen noodles in serving bowls.
- Generously pour the thoroughly chilled soup over the somen noodles.
- Garnish with white sesame seeds to taste. (Key Tip!) You can also add chili oil, chopped green onions, or chives to your liking.
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