Cold Thin Noodles in Chilled Water (Hiyashi Sōmen)

Method8 steps · about 15 min

1. 1

   Step 1: Combine the prepared dashi, soy sauce and mirin in a small saucepan and bring to a boil.

   Uses 200 ml prepared dashi stock · 50 ml (1.7 oz) soy sauce · 50 ml (1.7 oz) mirin

2. 2

   Step 2: Remove the saucepan from the heat. Stand it in a cold-water bath to cool the sauce quickly, keeping the bath water out of the pan, then refrigerate until chilled.

   Uses Heated dipping sauce · Cold water for an external cooling bath

3. 3

   Step 3: Bring a large saucepan of water to a boil. Remove the tape from both bunches of dried sōmen, then spread the strands into the boiling water.

   Uses Water for boiling the noodles · 2 bunches dried sōmen noodles, about 200 g total

4. 4

   Step 4: Stir gently with chopsticks or a thin wooden spatula to separate the noodle strands.

   Uses Somen in boiling water

5. 5

   Step 5: Boil the sōmen for about 2 minutes, until cooked. If the water foams up, reduce the heat enough to prevent overflow. Drain through a sieve and rinse well with fresh water.

   Boil somen · 2 minUses Separated somen cooking in water · Fresh water for rinsing the cooked noodles

6. 6

   Step 6: Put the rinsed noodles in a serving bowl. Add chilled water just to cover them, with a handful of ice cubes if needed to keep them cold.

   Uses Cooked, drained and rinsed somen · Chilled water, enough to cover the cooked noodles · A handful of ice cubes, if needed

7. 7

   Step 7: If desired, use chopsticks or soft-edged tongs to lift small groups of noodles and lay them in the same direction for a neat presentation.

   Uses Chilled noodles in serving water

8. 8

   Step 8: Decorate with shiso leaves or cucumber slices if desired. Divide the chilled dipping sauce between two small bowls and serve it alongside the noodles, chopped scallions (2 tbsp) and grated ginger (1 tbsp). Mix the condiments into the dipping sauce to taste and dip each mouthful of noodles as you eat.

   Uses Presented chilled somen · Chilled dipping sauce · 2 tbsp finely chopped scallions · 1 tbsp grated ginger · Shiso leaves, optional garnish · Cucumber slices, optional garnish