Known as nyumen in Japan, this quick and nourishing Somen Noodle Soup is a regional food of Nara prefecture. It’s filled with nutrient-rich ingredients like shiitake mushrooms, vegetables, fish cake, and egg. Cooked in a delicious dashi broth, it’s easy comfort food that you’ll crave all year round. It's ready in just 20 minutes!

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PRINT RECIPE ▶ https://www.justonecookbook.com/somen-noodle-soup/

INGREDIENTS

For the Somen Broth (from scratch)
3 cups dashi (I'll show you how to make a quick dashi using 2 dashi packets in this recipe. You can purchase it here; use my Kombu Dashi for vegan/vegetarian)
2 Tbsp soy sauce
1½ Tbsp mirin
1 tsp sugar
¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)

For the Somen Noodle Soup
1 bok choy (2 oz, 60 g)
2 inch carrot (1 oz, 30 g)
4 shiitake mushrooms (1 oz, 30 g)
4 slices kamaboko (fish cake)
3 large eggs (50 g each w/o shell)
3 bundles dried somen noodles (5.3 oz, 150 g)

For the Garnish
1 green onion/scallion
1 bunch mitsuba (Japanese parsley) (about 8 stems)
½ tsp toasted white sesame seeds

For the Quick Somen Broth (with concentrated mentsuyu; Optional)
6 Tbsp mentsuyu/tsuyu (concentrated noodle soup base) (follow the dilution instructions on the bottle; the mentsuyu that I purchased calls for a mentsuyu-to-water ratio of 1 to 7)
2⅔ cups water (adjust according to the mentsuyu-to-water dilution ratio on the package instructions; prepare approximately 750 ml or a little more than 3 cups of the somen broth)
2 Tbsp mirin

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/somen-noodle-soup/

#somen #noodlesoup #にゅうめん #justonecookbook


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How to Make Somen Noodle Soup (Recipe) にゅうめんの作り方 (レシピ)