Japan

Hiyashi somen

Name: Hiyashi somen
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g somen wheat noodles; Ice cubes, for serving; Water, for tsuyu; a piece kombu; a handful bonito flakes; 3 tbsp soy sauce; 1 tbsp (or mirin) sugar; Spring onion (green onion, scallion), finely sliced; Ginger, grated; 1 in strips cucumber; 1 in wedges tomato; 1 as a thin omelette in strips egg

Ice cold thin noodles dipped in tsuyu. The sound of summer in Japan is slurping.

20 minTime

22 gProtein each

mildSpice

Summer noodles2 chapters · 1 min read

Make it your way

Grandma's wayCold thin noodles with dipping sauce.

The original

471kcalsame

22 gproteinsame

5 gfibresame

20minutessame

Hiyashi somen.

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles200 g somen

Ice cubesfor serving

Waterfor tsuyu

Kombua piece

Bonito flakesa handful

Soy sauce3 tbsp

Sugar1 tbsp (or mirin)

Spring onion (green onion, scallion)finely sliced

Gingergrated

Cucumber1, in strips

Tomato1, in wedges

Egg1, as a thin omelette in strips

Method

4 steps

1Make tsuyu: simmer water with kombu, bonito, soy and sugar for 2 minutes, strain and chill.
2Boil the somen for 1 to 2 minutes only.
3Drain and rinse hard under cold running water, rubbing to remove starch.
4Serve in a bowl of iced water with toppings on the side and tsuyu in cups for dipping.

Serve it like this

Float the noodles in a glass bowl of iced water with a few ice cubes, toppings on a plate and cold tsuyu in small cups.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hiyashi somen

Make it your way

Ingredients

Method

Make it a meal