Hiyashi Somen - Cold Noodles With Dipping Sauce Mark Bittman – a delicious recipe with soy sauce, mirin, sugar, shrimp, salt, somen noodles. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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).
2
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.
3
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.
327
kcal
Calories
2
g
Fat
65
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups dashi, preferably homemade, 1/2 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sugar, and more.
Yes, Hiyashi Somen - Cold Noodles With Dipping Sauce Mark Bittman falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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