Somen noodles
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3.67 from 3 votes


Chilled somen noodles 
Prep Time5 mins
Cook Time10 mins
chilling time1 hr
Course: Main Dish
Cuisine: Japanese
Keyword: #Chilled noodle, #somen
Servings: 1
Calories: 37kcal
Author: Shihoko | Chopstick Chronicles


  • 90 g Dry somen noodles one bundle of the brand I buy is 90g

Dipping sauce

  • 1/2 cups of dashi stock you can make this 1/2 cup water adding 1/2 tsp dashi powder
  • 1 tbs soy sauce
  • 1 tbs mirin


  • 1 atsuyaki tamago
  • 2 okura
  • 2 radish
  • bean sprouts and mizuna leaves to garnish


  • ginger 3cm piece grated
  • 1 tbs finely chopped negi shallots
  • wasabi optional


Make the dipping sauce

  • Boil 1/2 cup of water in a small sauce pan, add 1/2 tsp dashi powder, soy sauce and mirin. Turn the heat off and cool the dipping sauce completely then refrigerate to chill.

Prepare the toppings and yakumi

  • Slice the atsuyaki tamago 5mm thick, slice the okura and the radish thinly, cut the bean sprouts about 2-3 cm long and wash the mizuna leaves.
  • Grate the ginger and cut the negi shallots finely.

Cook Somen noodle

  • Boil water in a large stock pan, add 1 bundle of somen noodle and cook for 2 minutes.
  • Drain the water and under the running water, wash and cool down the somen noodle.
  • Serve the noodle with a few ice cubes, top with sliced atsuyaki tamago, okura, radish, mizuna, bean sprouts, negi shallots, and ginger.
  • Pour the dipping sauce over or you can serve the noodles and dipping sauce separately.


The reason you need to wash the somen noodles under the running water after they are cooked is that in the process of making very thin dried somen noodle, the wheat flour dough is stretched with the vegetable oil.


Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1138mg | Potassium: 38mg | Sugar: 4g | Vitamin C: 1.2mg | Iron: 0.4mg