Japanese · Lunch
Cold Somen Noodles (Low-Calorie)
Chilled somen noodles served over ice with a light kombu-dashi and soy-sauce dipping broth, topped with scallion, ginger, nori strips, and cubed firm tofu. Sesame oil is drizzled sparingly and no tempura or fatty toppings are added, keeping the dish cool, brothy, and light.
$3
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
336Calories
12.3gProtein
4.2gFat
62.3gCarbs
3.4gSugar
2.8gFiber
1645mgSodium
0mgChol
0.6gSat Fat
285mgPotassium
78mgCalcium
2.1mgIron
0mcgVitamin B12
3.2mgVitamin C
vegan
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Grate the ginger, thinly slice the scallion, cube the tofu, and cut the nori into thin strips.
2
Cook the somen noodles in boiling water for 90 seconds to 2 minutes until tender with no white core, then drain.
3
Rinse the noodles under cold water for 1 minute until starch washes off and they feel slick, then chill in ice water.
4
Whisk together the kombu dashi, soy sauce, and mirin until mirin dissolves, then refrigerate until cold.
5
Mound the chilled noodles over ice in a bowl and scatter tofu, scallion, ginger, and nori on top.
6
Drizzle with sesame oil and serve noodles alongside the chilled dipping broth for immediate dipping.
7
Plate
Set the noodle bowl next to a small cup of dipping broth and serve while ice remains cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g dry somen noodles
- 1 cup240ml kombu dashi, chilled
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 3.6 oz100g firm tofu
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 22 sheet nori
- 1 tsp1 tsp toasted sesame oil
- a small handful of ice cubes
