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. Vegetable oil helps the dough stretch into threadlike strips. Then, the noodles are 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! Cooks super fast! It takes only 1 to 1½ minutes. Easily accessible. You can purchase a package of dried somen noodles online and in most Asian grocery stores.
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 homemade Chopped scallions — for garnish Grated ginger — for garnish Optional toppings — please read below.
Where to Buy Dried Somen Noodles
Fortunately, dried somen noodle packages are available at Japanese and Asian grocery stores. My favorite brand is Ibonoito (揖保乃糸). I grew up eating this brand, and it’s still the best in flavor and texture. Therefore, I’m so happy we can now purchase this brand in the US! 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
How to Prepare the 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! Since it’s written in Japanese, I explained more on this Mentsuyu Pantry Page. If you’re unsure, try diluting the concentrate with water and taste it.
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 Tamago Chicken chashu – see my Shio Ramen recipe Tofu – toasted aburaage (tofu pouch), medium firm tofu, or fried tofu Satsuma age (fried fish cake) Julienned ham
Veggies and Mushrooms
Cherry tomatoes Julienned cucumber Blanched and sliced okra Simmered shiitake mushrooms
Garnishes
Sesame seeds Shredded nori seaweed Tenkasu or agedama (tempura scraps) Grated daikon Yuzu kosho
How to Serve Somen Noodles
After rinsing the noodles under cold running water, you can serve the noodles three ways. Option #1 is a great choice on a hot day. Noodles are super cold and nice. If you are serving this dish for the family, pick option #1 or option #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. Nothing is more comforting and satisfying than enjoying the long strands of chilled slippery somen noodles with the sweet-savory sauce on its own. It is 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 was updated with new images, content, and a revised recipe on September 5, 2022, and republished on July 2, 2024.
