Authentic Summer Somen Recipe with Homemade Tsuyu Sauce
Hey everyone! Summer is in full swing, and what better way to beat the heat than with a bowl of refreshing and authentic summer somen noodles? Trust me, this dish will transport you straight to the streets of Japan, where locals enjoy this cool and flavorful delicacy during the hottest months. I had to add a bit of a Korean twist by adding garlic and chilis, though! lol
Today, I’m thrilled to share my tried-and-true recipe for authentic summer somen, complete with a homemade tsuyu sauce that will take your taste buds on a delicious journey. Get ready to dive into a bowl of summer bliss!
Authentic Summer Somen Recipe: Let’s dive right into creating this delightful summer dish. Here’s what you’ll need:
Ingredients:
- 1/2 cup sake or water
- 1 cup mirin
- 1 cup soy sauce
- 5×5” dasima, dried kelp
- 2 green onion, charred over an open flame
- 5 dried shiitake, charred over an open flame
- 4 to 5 cloves garlic, charred over an open flame, optional
- 1 sliced ginger root, charred over an open flame, optional
- 2 tsp mushroom seasoning or umami mushroom powder
- 2 servings of somen noodles
- A handful of ice
- 2 cloves of garlic, finely chopped
- 1 serrano or jalapeno pepper, diced
- 1 red chili, chopped
Let’s talk about the star of the show: my homemade tsuyu sauce. Tsuyu is a Japanese soup base sauce. This delectable blend of mirin, soy sauce, and other umami-packed ingredients will infuse your somen with incredible flavors. Here’s how you can make it:
Usually, it’s made with Katsuobushi (smoked bonito), and it’s savory and slightly smokey, so I decided to char the vegetables to mimic the flavor. I used stainless steel strainer to char my veggies, but you could have done it by putting them directly on the flame. You can broil them in the oven if you don’t have a gas burner. Char the veggies until the surfaces are pretty dark, about 3 to 4 minutes.
Bring sake to a boil, then add mirin, soy sauce, dried kelp, charred veggies, and mushroom seasoning. Bring the sauce back to a boil, then reduce the heat to low. Simmer for 15 minutes.
Straining the sauce is optional; I usually leave the remaining ingredients in the sauce as it enhances the flavor over time. This plant-based tsuyu can be stored in the fridge for up to 2 months. You can use this sauce to season any hot or cold noodle soup or stir fry.
Cook the somen noodles according to the package instructions. Remember, we’re aiming for a perfect chewy texture here! Add some ice or cold water when the water is about to boil over, this way, the noodles will turn out more bouncy and chewy texture.
While the noodles are cooking, let’s prepare the aromatic toppings that will take your somen to the next level.
Chop the garlic, serrano or jalapeno pepper, and red chili. These will add a fantastic kick of flavor to our dish.
Once the noodles are cooked, drain them and give them a good rinse under cold water. This step is crucial to remove any excess starch and ensure your somen is cool and refreshing.
Transfer the noodles to a large bowl and add a handful of ice along with some cold water. This will keep the noodles chilled and ready for a fantastic slurping experience.
It’s time to assemble our bowls of authentic summer somen. Place a few ice cubes in two small serving bowls and pour 1/4 cup of the homemade tsuyu sauce into each bowl. Now, sprinkle the chopped garlic, serrano or jalapeno pepper, and red chili over the sauce. Feel free to adjust the amount according to your preferred level of spiciness.
Are you ready to dig in? Grab your chopsticks and dip the chilled somen noodles into the flavorful tsuyu sauce. Slurp away and enjoy the refreshing combination of the cool noodles and the savory sauce dancing on your taste buds. It’s pure summer bliss in every bite!
The combination of chilled somen noodles and the homemade tsuyu sauce is an explosion of flavors that will make your taste buds sing with joy. So, why not gather your loved ones, whip up a batch of this delightful dish, and create lasting memories this summer? Don’t forget to tag me in your delicious creations on social media @SeonkyoungLongest. Until next time, happy cooking!
Authentic Summer Somen Recipe with Homemade Tsuyu Sauce
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
For the Tsuyu (Serves 6 to 8)
- 1/2 cup sake or water
- 1 cup mirin
- 1 cup soy sauce
- 5×5” dasima, dried kelp
- 2 green onion, charred over an open flame
- 5 dried shiitake, charred over an open flame
- 4 to 5 cloves garlic, charred over an open flame, optional
- 1 sliced ginger root, charred over an open flame, optional
- 2 tsp mushroom seasoning or umami mushroom powder
For the Summer Somen (Serves 4)
- 4 servings of somen noodles
- Some ice
- 1 cup of Tsuyu (prepared sauce)
- 4 cloves garlic, chopped
- 2 serrano or jalapeno, chopped
- 2 red chili, chopped
Instructions
- Bring sake to a boil, then add the rest of the ingredients for the Tsuyu. Bring the sauce back to a boil, then reduce the heat to low. Simmer for 15 minutes. Straining the sauce is optional; I usually leave the remaining ingredients in the sauce as it enhances the flavor over time. This plant-based tsuyu can be stored in the fridge for up to 2 months. You can use this sauce to season any hot or cold soup or stir fry.
- Cook the somen noodles according to the package directions.
- While the somen is cooking, chop the garlic and chilis. In two small serving bowls, place a few pieces of ice and 1/4 cup of tsuyu in each bowl. Add the chopped garlic and chilis.
- Drain and rinse the cooked somen noodles under cold water to remove excess starch. Place the somen in a large bowl and add some ice and cold water to cover the noodles. Decorate the noodles with edible leaves or flowers according to your liking.
- Serve the somen noodles and sauce. Dip the somen noodles into the sauce before eating to fully coat them and enhance their flavor! Enjoy your refreshing and delicious summer somen!
- Prep Time: 5 mins
- Cook Time: 15 mins
1 comment