Somen with Tsuyu

🛒 Ingredients

• Somen noodles, dry 60 g · 198 kcal
• Water (for dashi) 100 g · 0 kcal
• Katsuobushi (bonito flakes) 5 g · 17 kcal
• Konbu (dried kelp) 2 g · 5 kcal
• Soy Sauce 30 g · 25 kcal
• Mirin 15 g · 20 kcal
• Sugar 4 g · 15 kcal
• Green onion, chopped 5 g · 2 kcal
• Fresh ginger, grated 5 g · 4 kcal

👨‍🍳 Instructions

1. To prepare dashi, place konbu in 100ml of water and let it soak for 30 minutes, then slowly bring to a simmer. Remove the konbu just before boiling, add katsuobushi, and turn off the heat; let steep for 5 minutes, then strain.
2. In a small saucepan, combine the strained dashi with soy sauce, mirin, and sugar. Bring the mixture to a gentle boil, then immediately reduce the heat to low and simmer for 1-2 minutes to allow the flavors to meld; let it cool completely.
3. Bring a large pot of water to a rolling boil. Add the somen noodles and cook according to package instructions, usually 2-3 minutes; avoid overcooking.
4. Drain the cooked somen noodles immediately and rinse thoroughly under cold running water to remove excess starch and cool them down. Drain well and arrange in a serving bowl.
5. Serve the chilled somen noodles with the cold tsuyu dipping sauce on the side. Garnish the noodles or tsuyu with finely chopped green onion and grated fresh ginger for added flavor.