Japanese · Lunch
Cold Somen Noodles
Chilled thin wheat somen noodles tossed with silken tofu, cucumber ribbons, scallion and shredded nori in a soy-mirin-dashi dipping sauce. Served over ice with sesame seeds and wasabi for a light, refreshing summer meal ready in under 20 minutes.
$4
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
365Calories
18.4gProtein
6.9gFat
58.6gCarbs
8.2gSugar
3.9gFiber
1780mgSodium
0mgChol
1.1gSat Fat
480mgPotassium
210mgCalcium
3.4mgIron
0mcgVitamin B12
4.5mgVitamin C
vegan
vegetarian
low-calorie
rich-umami
all-time-classics
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Cut silken tofu into small cubes, slice cucumber into thin ribbons with a peeler, thinly slice scallion, and shred nori; set aside.
2
Heat
Bring a small pot of water to a rolling boil over high heat and cook somen noodles for 90 seconds to 2 minutes until just tender with no raw white core.
3
Chill
Drain noodles into a sieve and rinse under cold running water while rubbing gently until starch washes away, about 1 minute. Whisk kombu-dashi, soy sauce, mirin and sugar until sugar dissolves, then chill dipping sauce in the freezer for 10 minutes.
4
Plate
Pile chilled noodles into a bowl over ice cubes, arrange tofu, cucumber, scallion and nori on top, and serve cold dipping sauce alongside with ginger, wasabi and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 5.2 oz75g, about two-thirds of a 3.5 oz bundle dried somen noodles
- 2/3 cup160ml kombu-dashi
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 1 tsp1 tsp sugar
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet nori
- 1 tsp1 tsp fresh ginger
- 1/2 tsp1/2 tsp wasabi paste
- a few ice cubes for the serving bowl
