Japanese Cold Somen Noodle

  • PrepTime: 10 Mins
  • CookTime: 5 Mins
  • TotalTime: 15 Mins


  1. 1/4 cup mirin
  2. 1/4 cup soy sauce
  3. 1 1/2 cup kombu and katsuobushi dashi
  4. 3/4- to 1-pound dried somen noodles
  5. Toppings
  6. 1/2-inch fresh ginger
  7. 1 scallion
  8. A handful of shiso leaves (thinly sliced)
  9. 1/2 inch myoga ginger (thinly sliced)


  1. Gather the ingredients.
  2. First start by making the dipping sauce: Put mirin in a sauce pan and heat.
  3. Add soy sauce and dashi soup stock in the pan and bring to a boil.
  4. Remove from heat and cool the sauce.
  5. Once you have the dipping sauce completed, boil water in a large pan.
  6. Add dried somen noodles in the boiling water, gently stirring noodles with chopsticks, and cook for a few minutes until done. (If it's necessary, add a little bit of cold water in the pan to prevent overflowing.)
  7. Drain the somen in a colander and cool them under running water or in an ice bath.
  8. Wash the noodles with hands under running water. (If the noodles were tied, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard.)
  9. Serve drained cold somen in a large serving bowl, dipping sauce in individual cups, and place some toppings, such as grated ginger, scallions, strips of shiso leaves, and myoga on the side.
  10. Enjoy!


  1. Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking.
  2. 2 cups unseasoned dashi (Japanese soup stock)
  3. 5 tablespoons usukuchi shoyu (Japanese light soy sauce)
  4. 3 tablespoons sugar
  5. 2 tablespoons mirin (Japanese sweet rice wine)
  6. 1 1/2 shoyu (Japanese soy sauce)