Name: Cold thin Noodles (Sōmen )
Yield: Serves 4–5.
Cuisine: Japan
Ingredients: 3½ tablespoons soy sauce, preferably usu kuchi shōyu (light soy sauce); 4–5 bundles (each about 4 ounces) sōmen (thin white wheat noodles), cooked according to instructions; 1½ tablespoons mirin (syrupy rice wine); 1 tablespoon finely chopped fresh shiso (aromatic green leaves of beefsteak plant), when available; if not, 1 teaspoon finely chopped fresh mint or coriander; 1 small unwaxed cucumber, unpeeled, cut in thin rounds; ⅓ cup canned mikan (sliced Japanese oranges), drained; 1½ cups dashi (Basic Soup Stock); 2 tablespoons sugar; 1 tablespoon grated fresh ginger; Ice cubes

Preparation info

Serves
4–5
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

These noodles are usually served on ice in large crystal bowls with matching cups for dipping sauce. The tinkling of ice against glass adds another cooling dimension to this hot-weather dish.