Japanese Somen Noodles, My Mom's Way
Author: 
Recipe type: Main
 
Ingredients
  • 1 bunch of somen noodles per person
  • 1 - 2 Japanese cucumbers, julienned
  • 6 - 8 shiso (perilla), thinly sliced
  • 1 - 2 stalks negi (green onions), chopped
  • 1 tomato, thinly sliced
  • Simmered shitake mushrooms, sliced
  • Tamagoyaki (egg) thinly sliced
  • Kizami nori (sliced seaweed)
  • Myoga ginger, thinly sliced (optional)
  • Water
  • Ice cubes
  • Somen dipping sauce (available for purchase at Japanese supermarket)
  • Wasabi (Japanese horseradish), optional
Instructions
  1. Boil somen noodles according to the package. Or, on medium-high heat, boil enough water to cover the noodles, place the somen in the pot, reduce heat to medium and immediately stir the noodles with chopsticks to prevent the noodles from sticking together. Once the water begins to froth and boil, add about 1 - 2 cups cold water to the boiling pot and then allow the water to come to boil again. Remove from heat and drain noodles in a colander and rinse with cold water until the noodles are no longer hot. Immediately transfer the noodles to a large bowl, fill with cold water and add several ice cubes to chill.
  2. Prepare simmered shiitake (see Recipe page for post on Chawan Mushi). Let the mushrooms cool, then slice.
  3. Prepare tamagoyaki. Beat 2 eggs and add 1 teaspoon shoyu (soy sauce) and 1 teaspoon sugar for just a touch of flavor. Cook the egg in a large, oiled pan in a single, thin layer. Allow the egg to cook slowly on low heat until fully cooked. Slide the egg off the pan onto a cutting board and allow the egg to cool until room temperature then thinly slice the egg. (See Recipe page for post on Tamagoyaki).
  4. Slice other ingredients: tomato,cucumber, shiso, green onions, and arrange on a platter.
  5. My mom serves somen two ways. 1) On a separate large platter, arrange somen noodles in individual bite-sized portions, making little somen "mountains". To make an individual portion, grab a small handful of somen with your fingers, gently allow the somen noodles to hang suspended while some of the excess water drips off, then gently lay the somen on a platter using a circular motion to create a little mountain of noodles. 2) Put somen in a large bowl with water and ice cubes, to create a community somen bowl.
  6. In an individual size bowl, add somen dipping sauce. Place somen noodles in bowl. Garnish with desired toppings and enjoy! Try somen with some wasabi for a little kick.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/06/05/japanese-somen-noodles/