Summer Somen recipe with Kaeshi cold broth

Name: Recette Somen d'été avec bouillon froid Kaeshi
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: 400g de nouilles somen; 100ml de sauce soja; 50ml de mirin; 50g de sucre; 60 cl de dashi; Gingembre râpé; Wasabi; Nori ciselé; Ciboule ou ciboulette émincée

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Portion

Preparation time

10 minutes

Cooking time

3 minutes

Of the many Japanese noodles, somen are the finest and "coolest". This is why we like to eat them cold in summer, when it's so hot that our appetites start to wane. So we dip them in a cold broth, with "refreshing" condiments such as fresh ginger, wasabi and chives.

Image of Recipe Summer Somen with cold broth Kaeshi

Ingredients

400g somen noodles

Kaeshi sauce

100ml soy sauce
50ml mirin
50g sugar

Cold broth for sobas

60 cl dashi
Grated ginger
Wasabi
Chopped nori
Chives or chives, minced

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Instructions

Kaeshi sauce

In a small saucepan, combine 50 ml mirin and 50 ml sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. It's important not to bring the mixture to the boil, to avoid burning the sugar.
Once the sugar has dissolved, reduce the heat to low. Add 100 ml soy sauce to the mirin and sugar mixture. Heat the mixture gently for 5 to 10 minutes to allow the flavors to blend, avoiding boiling.
Remove the pan from the heat and allow the kaeshi to cool to room temperature. Once cool, transfer the kaeshi to an airtight container. Keep refrigerated. Kaeshi keeps well for several weeks and can be used as a base for other sauces and seasonings.

Noodles and service

Bring a large pot of water to the boil and cook the noodles for the time indicated on the packet.
Drain the noodles in a colander (preferably a fine one, as the large colanders often used in France don't drain quickly enough), then immerse them immediately in a large bowl of cold water. Drain.
Immediately fill a bowl with fresh tap water and immerse the colander in it (or the noodles alone, if the colander is too large). Stir gently to rinse the somen under the water: this cools them quickly and stops the cooking process at the residual heat. Drain well.
Pour your kaeshi sauce into 4 individual cups or ramekins. Divide the dashi in 4 to dilute the kaeshi sauce. Add the somen to 4 bowls filled with cold water and ice cubes.
Serve chilled with condiments that everyone can add to their tsuyu to suit their tastes!

Recipe notes

Tip: somen are very thin and therefore cook very quickly. Allow 1 to 2 minutes, and don't hesitate to plunge them into cold water to stop the cooking process.

Eating noodles by dipping them in a broth that you bring to your mouth is a gesture unknown in the West, and requires a little practice, as well as a good command of chopsticks! Add a teaspoon of the condiments of your choice - anything goes! Dip the noodles into the fragrant broth and eat from the bowl, pushing the noodles into your mouth while sipping a little broth. It's a bit tricky if you weren't born into the noodle culture... but once you get the hang of it, it'll come naturally.

Hand-drawn somen noodles in sunflower oil 3 portions ⋅ Ohira seimen ⋅ 300g

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