Cold Somen Broth Recipes

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COLD THIN NOODLES IN CHILLED WATER (HIYASHI SōMEN)



Cold Thin Noodles in Chilled Water (Hiyashi Sōmen) image

Somen (or sōmen) is a very thin noodles served cold which makes it a perfect summer dish. Noodles are served in chilled water and the dipping sauce is also chilled. It is a very simple dish but wonderful to pop in between heavy meals to give your stomach a little bit of a rest.If you use dashi stock made from konbu (kelp), the dish will become a vegetarian dish.

Provided by Yumiko

Categories     Main

Time 15m

Number Of Ingredients 8

2 bunches of dried sōmen noodles (, about 200g (7oz) in total (note 1))
Chilled water or a handful of ice cubes
200 ml (6.8 oz) dashi stock ((note 2))
50 ml (1.7 oz) soy sauce
50 ml (1.7 oz) mirin
2 tbsp finely chopped shallots ((scallions))
1 tbsp grated ginger
Japanese maple tree leaves , shiso (perilla) leaves, or cucumber slices ((optional))

Steps:

  • Add all the Dipping Sauce ingredients to a small saucepan and bring it to a boil.
  • Remove from the heat and cool it down quickly by leaving the pan in the cold water for a while, then place it in the fridge to chill.
  • Boil water in a large saucepan. Remove the tape around each bunch of sōmen noodles and place the noodles in the boiling water by spreading the strands.
  • Using chopsticks or a thin wooden spatula, stir the pot so that noodles are separated.
  • Boil for about 2 minutes (note 3). Drain using a sieve and rinse well.
  • Place noodles in a serving bowl, add chilled water (or water + ice cubes), just enough to cover the noodles.
  • Using chopsticks or tongs with soft edges, take a small number of noodles at a time and gently lay them in the same direction so that the noodles line up nicely (optional).
  • Decorate the noodle bowl with leaves or cucumber slices, if using. Serve with dipping sauce and condiments.

JAPANESE COLD SOMEN NOODLES



Japanese Cold Somen Noodles image

Boiled and chilled somen - Japanese thin wheat noodles) - are served with dipping soup and different toppings to make a popular summer meal.

Provided by Setsuko Yoshizuka

Categories     Dinner     Lunch

Time 40m

Yield 4

Number Of Ingredients 9

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
For the Toppings:
1/2-inch fresh ginger
1 scallion
A handful of shiso leaves (thinly sliced)
1/2 inch myoga ginger (thinly sliced)

Steps:

  • Gather the ingredients.
  • Prepare the toppings and place in separate serving bowls. Set aside.
  • Bring a large pot of unsalted water to a boil.
  • Meanwhile, add the mirin to a medium saucepan over low heat and cook until just heated through, about 30 seconds.
  • Raise the heat to high, add the soy sauce and dashi soup stock . Bring to a boil, stirring occasionally.
  • Remove from heat and cool completely, at least 20 minutes. Refrigerate if not using right away.
  • Meanwhile, make the somen noodles. Add the dried somen noodles to the large pot of boiling water, gently stirring until the noodles are al dente, about 1 1/2 to 2 minutes.
  • Drain the somen in a colander and cool under running water or in an ice bath.
  • Continue to wash the noodles, tossing with your hands until completely cold. Drain well.
  • Serve the drained cold somen in a large serving bowl or divided between individual bowls with the dipping sauces in individual small bowls and toppings on the side.

Nutrition Facts : Calories 555 kcal, Carbohydrate 77 g, Cholesterol 1 mg, Fiber 4 g, Protein 14 g, SaturatedFat 9 g, Sodium 3071 mg, Sugar 9 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

JAPANESE COLD SOMEN NOODLES



Japanese Cold Somen Noodles image

Cold somen noodles served with grated ginger, scallion, and a delicious dipping sauce called Tsuyu. This is a perfect Japanese noodle recipe for hot summer days.

Provided by Namiko Chen

Categories     Main Course

Time 15m

Number Of Ingredients 7

4 bundles dried somen noodles
1 knob ginger ((½ inch, 1.3 cm))
1 green onion/scallion
shiso leaves (perilla/ooba) ((thinly sliced, optional))
myoga ginger ((thinly sliced, optional))
¼ cup mentsuyu/tsuyu (concentrated noodle soup base)
½-1 cup iced water ((needed only if you use concentrated mentsuyu))

Steps:

  • [Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.
  • In a large pot, bring water to a boil. When boiling, remove the wrapper.
  • Add the somen noodles in the boiling water (do not add salt!). Stir noodles with chopsticks so they don't stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.
  • Drain somen in a colander and wash the noodles with hands under running water.
  • Once the noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.
  • Cut the scallion finely and grate the ginger. Put them in small dishes.
  • Pour mentsuyu in individual dipping sauce bowls and add iced water to dilute. I recommend making homemade mentsuyu but if you're too busy, get a bottle of mentsuyu like this. See the instructions. You can check the ratio of mentsuyu to water on this page. This brand recommends 1:3.
  • Put a small portion of scallion and ginger in the dipping sauce and dip the somen noodles to enjoy! To make it more filling, you can bulk up the noodles by tossing in other ingredients such as shredded egg crepes (see How to Make Kinshi Tamago), julienned cucumbers, boiled okra, and ham.

Nutrition Facts : Calories 361 kcal, Carbohydrate 69 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Sodium 672 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

SOMEN SALAD



Somen Salad image

Somen salad is extra refreshing on warm days. It's a chilled noodle dish with toppings (like fish cake, cucumbers, carrots, egg), and a flavorful sauce poured all over the noodles. Great to make ahead and serve chilled.

Provided by Kathy YL Chan

Categories     Hawaii Recipes

Time 15m

Number Of Ingredients 12

2 bundles (3-4 ounces each) dried somen noodles
3 ounces kamaboko, thinly sliced
1 small cucumber, julienned
1 small carrot, julienned
2 eggs, scrambled and thinly sliced
2 stalks green onions, chopped
1/2 cup chicken broth
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

  • First step is to prepare all the toppings. Thinly slice the kamaboko (or can use char siu, ham, or Spam). Julienne the cucumber and carrot. Chop the green onions. Scramble the eggs, let cool, and then thinly slice.
  • Second step is to prepare the sauce. Put the chicken broth, sugar, rice vinegar, soy sauce, and sesame oil together in a small saucepan. Bring to a boil, stir to dissolve the sugar. Pour in a small bowl and set aside.
  • Now cook the somen noodles. Bring water to a boil. Slice in the two bundles of dried somen noodles and cook for 3 minutes. Drain immediately and rinse with cold water (this stops the somen from cooking and cools the noodles).
  • Then it is time to assemble! Divide the somen noodles between two bowls and top with the kamaboko, cucumber, carrots, green onions, and egg. Use as much or as little of the toppings as you prefer. Sprinkle sesame seeds on top.
  • Pour the sauce all over the noodles/toppings. Mix with chopsticks and eat. Enjoy ^_^

COLD SOBA BROTH



Cold Soba Broth image

This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 4

5 cups Takashi's Dashi
1 1/4 cups Japanese soy sauce
1 1/4 cup mirin
3/4 cup packed katsuobushi (dried bonito flakes)

Steps:

  • In a large pot, bring dashi, soy sauce, and mirin to a boil over high heat. Immediately reduce heat to a simmer and add katsuobushi; simmer for 2 minutes. Remove from heat and let stand for 3 minutes.
  • Prepare an ice-water bath. Place a fine mesh strainer over a bowl. Strain dashi mixture into bowl and set bowl in ice-water bath until cool.

COLD SOMEN BROTH



Cold Somen Broth image

Use this cold somen broth to make Grilled Salmon and Chilled Somen with Yuzu Sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles).Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

3/4 cup Takashi's Dashi
6 tablespoons mirin
6 tablespoons Japanese soy sauce

Steps:

  • Combine ingredients in a small saucepan and bring to a boil over high heat. Remove from heat. Transfer to refrigerator until chilled.

NAENGMYEON (COLD NOODLES)



Naengmyeon (Cold Noodles) image

Cold thin, chewy noodles in refreshing broth or in a spicy sauce

Provided by Hyosun

Number Of Ingredients 30

1 pound Korean radish (mu)
3 tablespoons vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 pound 230 grams beef brisket (양지머리)
6 ounces Korean radish, mu (무)
1/2 medium onion
6 cloves of garlic
3 thin ginger slices (about 1 inch round)
2 large scallion white parts
1/2 teaspoon peppercorns
2 tablespoons soup soy sauce
1 teaspoon sugar
salt to taste
See my quick dongchimi recipe.
2 servings of naengmyeon noodles
1 boiled egg (cut into halves)
1/2 Korean cucumber (or 1 kirby cucumber)
2 thin half-moon shape slices of a Korean pear - optional
Vinegar
Hot mustard paste
4 tablespoons finely ground gochugaru
4 tablespoons beef broth (or water)
3 tablespoons grated Korean pear or apple
2 tablespoons sugar
1 tablespoon corn syrup (or use more sugar)
2 teaspoons minced garlic
1 tablespoon soy sauce
1 teaspoon salt
sesame oil to drizzle over the noodles

Steps:

  • Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about 3/4-inch strips. You can use a mandoline to thinly slice, if available.
  • Add the vinegar, sugar, and salt. Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.
  • In a large pot, bring the meat, onion, scallions, garlic, ginger and peppercorns to a boil, uncovered, in 14 cups of water. Reduce the heat to medium to medium low to keep it at medium boil, and skim off the scum. Continue to boil, covered, until the meat is tender, about 1 hour. Stir in soup soy sauce with 10 minutes remaining. Remove the meat and cool. Discard the vegetables. Cool the broth.
  • Pour 5 cups of the broth to a bowl (about 2-1/2 cups per serving). Stir in one teaspoon of sugar and salt to taste (about 1 teaspoon). You can add 1 or 2 cups of dongchimi broth, if available, and reduce the beef broth by the same amount. Also use less salt. Keep it in the freezer for an hour or two until the broth becomes slushy. Keep the remaining broth in the fridge or freezer for later use.
  • Cut the cucumber in half lengthwise. Thinly slice crosswise, lightly sprinkle with salt, and let it sit until the cucumber slices are wilted. Thinly slice the beef against the grain. Thinly slice the pear into a half-moon shape if using.
  • Bring a medium pot of water to a boil. Prepare an ice bath while water is boiling. Cook the noodles according to the package instructions. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy cold water until the noodles are very cold.
  • Make two one-serving size mounds, placing in a colander to drain.
  • Place one serving of noodles in the middle of the serving bowl and top with the pickled radish, slices of beef, cucumber, and pear if using, and the egg half. Pour one half of the icy broth around the noodles. Repeat for another serving. Serve with vinegar and hot mustard paste on the side.
  • Mix all sauce ingredients and keep it cool in the fridge. You can do this ahead of time.
  • See mul naengmyeon above for cooking noodles and preparing the toppings. For bibim naengmyeon, slice or julienne the cucumber and do not salt.
  • Place the noodles in the middle of the serving bowl, and drizzle 1 teaspoon of sesame oil over the noodles. Top with the pickled radish, cucumber slices, pear slices, sliced beef if available, and the egg half. Drop in a few ice cubes so the dish can stay cool while eating. You can add 1/4 cup of beef broth, if available, to the bottom of the bowl. The sauce can be served on top or separately. Serve with vinegar and hot mustard on the side.

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