Summer in Japan can be brutal. The heat, humidity, and sweat. It’s too easy to lose an appetite on those hot days, but you have to eat and keep your energy up. The remedy? Japanese cold noodles. Today I’m sharing Cold Tuna and Tomato Somen (ツナとトマトの冷やしそうめん), which takes just 15 minutes to prepare. Give it a try, and you’d know why slurping super cold noodles is a must in Japanese summer.
Japanese Cold Noodles
First, let me introduce a few other cold noodles that are popular in Japan. We basically live off in a variation of these cold noodles all summer long. They are light, refreshing, and yet deliciously flavorful.
Hiyashi Chuka (Classic)Hiyashi Chuka (Sesame Miso Sauce)Tsukemen (Dipping Ramen)Zaru sobaCold somen
What Are Somen Noodles?
Sōmen (素麺,そうめん) are white Japanese noodles made of wheat flour and they are threadlike thin, about 1 mm in diameter. To achieve the fine thin strips, the dough is stretched with the help of vegetable oil and then air-dried. I love somen noodles for their mild flavor and pair beautifully with endless topping choices and broth. Plus, the noodles need to be cooked for just under 2 minutes! That’s a win when you try to minimize your time in the kitchen.
My Favorite Somen Brand
There are many somen noodle brands available, but the one I grew up eating is called Ibonoito (揖保乃糸).
How to Make Cold Tuna and Tomato Somen
Ingredients You’ll Need
Somen noodlesCanned TunaTomatoShiso (toppings, optional)Condiments: Mentsuyu (noodle soup base), rice vinegar, sugar, sesame oil
Overview: Cooking Steps
Make the tuna tomato topping and the noodle broth by simply combining ingredients together. Refrigerate them until you’re ready to serve.Cook somen noodles and rinse.Assemble the chilled noodles and toppings. Pour over the broth and enjoy!
Versatile Somen Recipes
The somen noodles taste rather plain, but the true joy comes from their smooth, refreshing, and slurp-worthy texture. Today I used tuna and tomato, but feel free to change it up with other summer vegetables. Cucumber and eggplant are just as good. Instead of pouring the broth over as I did here, you could serve the broth separately for dipping. Once you get a hang of it, you can make cold somen with all kinds of ingredients and sauces. It makes one of the perfect weeknight meals for summer. And we can say ‘give me all the noodles, even on a hot day’! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
