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Authentic Summer Somen Recipe with Homemade Tsuyu Sauce

  • Author: Seonkyoung Longest
  • Total Time: 20 mins
  • Yield: 4 1x



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 


  1. 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.
  2. Cook the somen noodles according to the package directions.
  3. 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.
  4. 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.
  5. 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