Ingredients
1/4 cup mirin
1/4 cup soy sauce
1 1/2 cup kombu and katsuobushi dashi
3/4- to 1-pound dried somen noodles
Toppings
1/2-inch fresh ginger
1 scallion
A handful of shiso leaves (thinly sliced)
1/2 inch myoga ginger (thinly sliced)
For Dipping Sauces
2 cups unseasoned dashi (Japanese soup stock)
5 tablespoons usukuchi shoyu (Japanese light soy sauce)
3 tablespoons sugar
2 tablespoons mirin (Japanese sweet rice wine)
1 1/2 shoyu (Japanese soy sauce)
Instructions
- Gather the ingredients.
- First start by making the dipping sauce: Put mirin in a sauce pan and heat.
- Add soy sauce and dashi soup stock in the pan and bring to a boil.
- Remove from heat and cool the sauce.
- Once you have the dipping sauce completed, boil water in a large pan.
- Add dried somen noodles in the boiling water, gently stirring noodles with chopsticks, and cook for a few minutes until done. (If it’s necessary, add a little bit of cold water in the pan to prevent overflowing.)
- Drain the somen in a colander and cool them under running water or in an ice bath.
- Wash the noodles with hands under running water. (If the noodles were tied, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard.)
- Serve drained cold somen in a large serving bowl, dipping sauce in individual cups, and place some toppings, such as grated ginger, scallions, strips of shiso leaves, and myoga on the side.
- Enjoy!