Best Cold Somen Dipping Sauces Recipes

COLD THIN NOODLES IN CHILLED WATER (HIYASHI SōMEN)

Steps:

• Add all the Dipping Sauce ingredients to a small saucepan and bring it to a boil.
• Remove from the heat and cool it down quickly by leaving the pan in the cold water for a while, then place it in the fridge to chill.
• Boil water in a large saucepan. Remove the tape around each bunch of sōmen noodles and place the noodles in the boiling water by spreading the strands.
• Using chopsticks or a thin wooden spatula, stir the pot so that noodles are separated.
• Boil for about 2 minutes (note 3). Drain using a sieve and rinse well.
• Place noodles in a serving bowl, add chilled water (or water + ice cubes), just enough to cover the noodles.
• Using chopsticks or tongs with soft edges, take a small number of noodles at a time and gently lay them in the same direction so that the noodles line up nicely (optional).
• Decorate the noodle bowl with leaves or cucumber slices, if using. Serve with dipping sauce and condiments.

JAPANESE COLD SOMEN NOODLES

Steps:

• Gather the ingredients.
• Prepare the toppings and place in separate serving bowls. Set aside.
• Bring a large pot of unsalted water to a boil.
• Meanwhile, add the mirin to a medium saucepan over low heat and cook until just heated through, about 30 seconds.
• Raise the heat to high, add the soy sauce and dashi soup stock . Bring to a boil, stirring occasionally.
• Remove from heat and cool completely, at least 20 minutes. Refrigerate if not using right away.
• Meanwhile, make the somen noodles. Add the dried somen noodles to the large pot of boiling water, gently stirring until the noodles are al dente, about 1 1/2 to 2 minutes.
• Drain the somen in a colander and cool under running water or in an ice bath.
• Continue to wash the noodles, tossing with your hands until completely cold. Drain well.
• Serve the drained cold somen in a large serving bowl or divided between individual bowls with the dipping sauces in individual small bowls and toppings on the side.

JAPANESE COLD NOODLES

Steps:

• Make dipping sauce:
• Heat all dipping sauce ingredients in a small saucepan over low heat, stirring, until sugar is dissolved. Cool sauce, then chill, covered, until cold, about 1 hour.
• Cook somen:
• Bring 2 1/2 quarts water to a rolling boil in a 4-quart saucepan over moderately high heat. Add noodles and 1 cup more water. When water returns to a boil, add 1 cup cold water and bring back to a boil. Simmer noodles until just tender and slightly translucent, about 2 minutes. Test noodles for doneness by dipping 1 strand in cold water and sampling. If noodles are not tender, add 1 cup more water and return water to a boil. Drain noodles in a colander and rinse well under cold water.
• To serve somen:
• Divide noodles among 6 bowls filled with ice and cold water. Divide dipping sauce among 6 small bowls and serve with accompaniments for flavoring it, then dip each mouthful of noodles in sauce.

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

HIYASHI SOMEN - COLD NOODLES WITH DIPPING SAUCE MARK BITTMAN

Steps:

• Combine the dashi with the soy sauce, mirin, sugar, and dried shrimp if you're using them in a small saucepan over medium heat. Cook, stirring, just until the sugar is dissolved, then strain the dipping sauce into another container sitting on a bowl of ice to cool (you want it to be between ice cold and room temperature).
• Bring a large pot of water to a boil and add salt. Drop in the somen and cook for 2 to 4 minutes, until tender, then rinse them in a colander under cold running water.
• Serve each guest a small bowl of noodles, twisted into a little nest on top of a couple of ice cubes, and a small bowl with 1/2 cup of the dipping sauce scattered with the minced scallion on the side. Pass a little dish of wasabi, if desired, stir into the dipping sauce.