Cold thin Noodles

Name: Cold thin Noodles (Sōmen )
Yield: Serves 4–5.
Cuisine: Japan
Ingredients: ⅓ cup canned mikan (sliced Japanese oranges), drained; 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 tablespoon grated fresh ginger; 1½ cups dashi (Basic Soup Stock); 3½ tablespoons soy sauce, preferably usu kuchi shōyu (light soy sauce); 2 tablespoons sugar; 1½ tablespoons mirin (syrupy rice wine); Ice cubes; 1 small unwaxed cucumber, unpeeled, cut in thin rounds; 4–5 bundles (each about 4 ounces) sōmen (thin white wheat noodles), cooked according to instructions

Sōmen

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.

Ingredients

Dipping sauce

1½ cups dashi (Basic Soup Stock)
3½ tablespoons soy sauce, preferably usu kuchi shōyu (

Asia
Japan
Main course
Pescatarian

Method

In a small saucepan, combine the ingredients for the dipping sauce. Heat it, stirring, until the sugar melts. Chill the sauce.

Put a few ice cubes in a bowl of cold water and add freshly cooked and drained noodles. Let them chill for 2–3 minutes before draining them again.