A refreshing "Void Lemon Somen" that recreates Kaldi's popular mentsuyu. With a refreshing aroma of lemon and olive oil, it's perfect for hot summer days when you're feeling fatigued. The key is the double soup of chicken stock and dashi, making it an incredibly easy and delicious recipe.
Ingredients
Main Ingredients (1 serving)
- Somen noodles 100g
Seasonings
- [A] Kore! Uma!! Tsuyu 1 tbsp
- [A] Lemon juice 2 tsp
- [A] Water 3 tbsp
- [A] Olive oil 1 tbsp
- [A] Sugar 1/2 tsp
- [A] Granulated chicken stock 1 tsp
Steps
- Add 1 tsp granulated chicken stock and 1 tbsp Kore! Uma!! Tsuyu to a bowl. Add 3 tbsp water, 2 tsp lemon juice, 1 tbsp olive oil, and 1/2 tsp sugar, then mix well until the powder dissolves. 【Tip!】 If substituting with shirodashi (white dashi), slightly increase the sweetness. Granulated chicken stock has fine particles, making it easy to use for cold noodle sauces.
- Chill the prepared sauce in the refrigerator.
- Bring a large pot of water to a boil, then add 100g somen noodles. Boil for approximately 1 minute 15 seconds to retain a good bite. 【Tip!】 Adjust the boiling time to your preference; if you want a firmer texture, boil for a shorter duration.
- Immediately rinse the boiled somen noodles under cold water to remove sliminess. Thoroughly chill the noodles and squeeze out excess water. 【Tip!】 Chilling with ice water will enhance the chewy texture.
- Add the well-drained somen noodles to the chilled sauce and mix thoroughly. Finish by sprinkling pepper to taste.
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