What do you usually end up eating when the weather gets impossibly warm and you start losing your appetite? Growing up in Asia, summers were often brutally hot. To beat the heat, my favorite go-to dishes on these sweltering days are Japanese Cold Somen Noodles (そうめん) and Soba Noodles. As you slurp the slippery cold noodles dipped in delicious tsuyu, you’d feel your body starting to cool in the summer heat.
What Are Somen Noodles?
Sōmen (素麺,そうめん) are white Japanese noodles made of wheat flour and they are very thin, about 1 mm in diameter. The dough is stretched with the help of vegetable oil to make the threadlike strips and then air-dried. You can read more about the somen-making process here. Also, learn more about somen noodles on my pantry page.
Why You Should Try Somen Noodles
Very versatile. Goes well with any broth, sauce, or toppings!Cook super fast! It takes only 1 to 1½ minutes.Easily accessible. A package of dried somen noodles can be purchased online and in most Asian grocery stores.
Where to Buy Somen Noodles
You can find dried somen noodle packages at Japanese and Asian grocery stores. My favorite brand is called Ibonoito (揖保乃糸). I grew up eating this brand, and it’s still the best when it comes to flavor and texture. I’m so happy that we can now purchase their somen in the US! Jin, a friend from my middle school, sent me these packages (see below) of somen noodles from Shodo Island where he currently lives. The pink somen noodles are made of Ume (梅), Japanese plum. The Tenobe Somen (手延そうめん) from Shodo Island has made the region famous as one of Japan’s top three producers of somen noodles.
How to Cook Cold Somen Noodles
Ingredients You’ll Need
Dried somen noodles – one of few types of Japanese noodles that are sold only in dried form.Mentsuyu (noodle soup base) – store-bought or homemadeChopped scallions – for garnishGrated ginger – for garnishOptional toppings – please read below.
Overview: Cooking Steps
Bring a large pot of water to a boil. You do not need to salt the water. It’s important to use plenty of water so the water stays boiling when you add the dried noodles.Cook the noodles for 1 to 1½ minutes, or according to the package instruction. I usually undercook slightly. Stir the noodles with chopsticks to prevent sticking.Once cooked, drain the noodles in a colander immediately. Using your hands, gently knead the noodles while rinsing them under cold running water. This helps to remove the excess oil from the noodles (the oil was used to make super thin noodles).Serve with tsuyu, the dipping sauce, with garnishes and optional toppings.
How to Prepare the Somen Dipping Sauce (Tsuyu)
Cold somen noodles are served with a dipping sauce called tsuyu (つゆ). It is the same Japanese dashi-based broth used in hot soup, but more concentrated in flavor. It’s super handy to make a big batch of easy homemade tsuyu as we use it often in the summertime! Each mentsuyu brand has different instructions on how to use the concentrated or non-concentrated sauce. So follow the instructions on the back of the bottle and adjust as needed. Since it’s written in Japanese, I explained a bit more on this Mentsuyu Pantry Page. If you’re unsure, you can always try diluting the concentrate with water and taste it. The non-concentrated noodle soup base is called “Straight” (ストレート) and you do not need to dilute it with water.
Must-Have Garnishes
I love keeping things simple by adding some chopped scallions and grated ginger to the tsuyu dipping sauce to serve with the cold somen. You can also add julienned shiso (perilla leaves) or myoga (Japanese ginger) if you can find them at Japanese grocery stores. The dipping sauce is light yet incredibly aromatic.
Optional Somen Toppings
To make the meal more filling, you can serve the somen noodles with various toppings. Here are some fun ideas: Proteins
Shredded thin omelette – see How to Make Kinshi TamagoChicken chashu – see my Shio Ramen recipeTofu – toasted aburaage (tofu pouch), medium firm tofu, or fried tofuSatsuma age (fried fish cake)Julienned ham
Veggies and Mushrooms
Cherry tomatoesJulienned cucumberBlanched and sliced okraSimmered shiitake mushrooms
Garnishes
Sesame seedsShredded nori seaweedTenkasu or agedama (tempura scraps)Grated daikon
How to Serve Somen Noodles
After rinsing the noodles under cold running water, you can serve the noodles three ways.
Serve the noodles in iced water. (picture on the left)Serve the rolled-up noodles on a plate or bamboo tray. (picture on the right)Serve the drained noodles with ice cubes in individual plates/bowls. You can also roll up the noodles. (picture on the bottom)
On a really hot day, option #1 is such a great choice. Noodles are super cold and nice. If you are serving this dish for the family, pick #1 or #3. If you are serving this meal for a larger crowd (think of it as a DIY somen party!), option #2 might be a good choice, so you can pick up a portion of noodles easily. There is nothing more comforting and satisfying than enjoying the long strands of chilled slippery somen noodles with the sweet-savory sauce on its own. It is truly one of the simple dishes that highlight the uniqueness of somen noodles. 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. Editor’s Note: The post was originally published on August 14, 2013. It has been updated with new images, content, and a revised recipe on September 5, 2022.
