Cold Somen Recipe: Make a Simple, Cool Japanese Nighttime Snack - 5 Minutes Done

Jump to the recipe

Chilled Japanese Noodles with a Cold Somen Recipe

Animations AtamammaIf you remember the movie, you'll remember that the cute little dong-dong would often sneak in a late-night snack for his family, especially the ice-cold dong-dong shaved ice. Today, we're going to show you how to make dong-dong's late-night shaved ice with simple ingredients and an easy process.

Cold somen is a classic Japanese noodle dish for summer, and its simplicity and speed make it a great late-night snack. Here's an easy recipe for cold somen that you can make in no time!

What is Cynomene?

Cold somen is a traditional dish originating from Japan, where thin somen noodles are served cold. The noodles are made from wheat flour and are boiled and rinsed several times in cold water to give the noodles more texture. The soy sauce-based broth, tsuyu, is diluted with water to give it a clean, deep flavor, and wasabi and scallions are added for flavor.

Cold somen is one of Japan's summertime favorites, and it's easy to make at home. Beat the heat with a bowl of chilled noodles and enjoy a light meal.

For more information about Crysomen, see the Wikipediafor more information.

Recipe: Making Cold Somen

Ingredients (per person)

• Somen: 100 g
• Tzuyu: 2T
• Wasabi: Depending on your preference
• Scallions: Makes 1 white portion
• Ice: Moderate

By measurements: 1 T=15 cc, use 1 t=5 cc measuring spoons

Product information used

• The unburned side: Made in the Miwa region of Nara Prefecture, Japan, these traditional hand-rolled somen noodles are made by hand over a 36-hour process. The chewy texture is to die for 👉. See products
• Tzuyu: This 4x concentrated product is used in a variety of Japanese dishes 👉. See products
• Lotus: It's a tube of soft wasabi that's easy to squeeze and eat 👉 👉 . See products

"This post is part of my work with Coupang Partners, which means I will receive a small commission if you click on the link. Please check the product information before purchasing as it may not be the lowest price."

The creation process

Prepare your materials

Prepare 100 grams of somen noodles and dilute the zsuyu with water. I used 4x concentrated bean paste, which is a good ratio of 1 part bean paste to 5 parts water, but 3 parts bean paste to 15 parts water will make a generous amount. For the green onion, I sliced it into small pieces, and for the wasabi, I used soft wasabi, but you can use whatever you like.

Preparing to cook

Bring a large pot of water to a boil. Once the water is boiling, add the somen noodles and stir gently to ensure they cook evenly. I found that the uncooked somen noodles I used were perfect after a minute and a half to two minutes of boiling. Each product takes a slightly different amount of time, so check the package before cooking.

Cooking

As soon as they're done, rinse them under cold water to keep them plump, then drain them in a colander. Place the somen noodles in a serving bowl and top with the chopped scallions.

Next, pour in the diluted tsuyu and top with wasabi. Finally, add ice cubes for extra chill!

Finalize

Top the somen noodles with a little wasabi and garnish with scallions and you're good to go! The tangy flavor of the wasabi enhances the flavors of the noodles and the tsuyu. Enjoy a bowl before the ice melts!

Tips for success

• Somen noodles should be rinsed in cold water immediately after cooking to maintain their chewy texture.
• Different sausage products require different cooking times, so check before cooking.
• Tzuyu dilution ratios may vary from product to product, so adjust to your taste.
• Adjust the wasabi to your taste: squeeze the wasabi around the edge of the bowl and stir in a bit to adjust the amount.
• You can also add sesame leaves or sesame seeds instead of scallions.
• A boiled egg or sliced cucumber can be added as a garnish for a heartier cold somen. It also goes well with chicken skewers or chicken karaage.

Storage methods and precautions

Storage methods

• Refrigerate: The finished cold somen is best eaten right away; store leftovers in an airtight container in the refrigerator.

Caveats

• Somen noodles can lose their texture over time after being cooked, so it's best to eat them right away.
• Please note that wasabi is a potential allergen.

See other favorite super simple dishes

• Japaguri Golden Ratio Recipe - How to make your ChappaGuys golden ratio with a little more detail!
• Super Easy Fried Chicken Recipe - Super easy ramen stir-fry recipe made with no rice cakes, no fish cakes, just ramen noodles
• Spicy Chicken Omelet Recipe - A more special (and less spicy) way to eat buldak fried noodles.

Closing thoughts

This recipe for cold somen is a simple, refreshing, and delicious Japanese dish. Give it a try during hot weather or when you're craving a light late-night snack. With simple ingredients and quick to make, it's the perfect choice for busy days. Have a cool and delicious day with cold somen! 😊