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
- 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