Sunday, July 7th, 2013
Somen Noodles with Cold Miso Broth
Here’s a great Japanese recipe that’s perfect for hot days.
Makes 2 servings so definitely double or triple this for your family as needed!
Miso dipping broth:
2 1/3 cups dashi stock
2 tablespoons sake
4 tablespoons miso
2 teaspoons light color soy sauce (usukuchi shoyu)
6 oz somen noodles (dry)
Optional toppings: soft tofu, minced scallion, cherry tomatoes, sliced yama-imo (mountain yam), sliced shiso leaves, corn, ground roasted sesame seeds—use your imagination!
1. In a pot, combine the ingredients for the miso broth and heat through. Let it chill in the refrigerator.
2. Cook the somen noodles according to the package instructions. Rinse with the cold water and drain.
3. In a donabe pot, spread some ice cubes and cover with a round bamboo mat. Arrange the drained somen noodles on the bamboo mat*.
4. Pour the chilled miso dipping broth into bowls. Set the topping ingredients in a plate.
5. Add some of the topping ingredients in the broth and dip some of the noodles and enjoy together.
Notes and Modifications
If you do not have a bamboo mat or a donabe pot, you can arrange the noodles directly on the ice cubes.
This recipe was reprinted with permission from naokomoore.com
© 2013, Staff. All rights reserved.
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