|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||7%|
|Total Sugars 7g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe makes a superb base soup that can be spruced up with any combination of protein, vegetables, herbs, seasonings, or additional flavorings - or simply eaten as is! A perfect soup for a rainy day - or for a sick day - this nyumen is restorative, warming, and flavorful. Unfamiliar with ingredients like dashi, mirin, or somen? Look no further! Here's a primer for you:
Somen: Somen are noodles made of wheat flour, salt, and water. Simple yet delicious, they're super thin and take almost no time to cook. On their own, somen noodles have a very mild flavor, but they absorb the flavor of whatever they're served with.
Dashi: Dashi - a type of broth or stock - is a cornerstone of Japanese cuisine. It is typically made with some combination of bonito (fish flakes), kombu (sea kelp), and sometimes shiitake and sardines. The process can be very laborious and long-lasting, so many purchase dashi pre-made. There are many types of dashi, such as kombu dashi, katsuo dashi, awase dashi, and iriko dashi - all which have slightly varying flavor profiles and are used in a variety of capacities in accordance with different dishes. In addition to soups and when served with noodles, dashi can also be used as you would any other broth or stock. Some also purchase dashi powder, which is merely mixed with water and then voila - dashi!
Mirin: Mirin is a rice wine made from fermented rice (both glutinous and culture) - which is called koji - combined with something called shochu. The wine ferments, sometimes for years at a time, and when it's matured, it has a complex, subtly sweet, umami-packed flavor that is customary in man Japanese dishes. There are varying types of mirin, which involve sake instead of shochu, but the availability of each option differs from region to region.
Of course, soy sauce and green onions are staples within both Japanese cuisine and in many other cultures, too. The end result is a deeply flavored and super satisfying bowl of noodles that will booth abate your hunger and warm you overall.
Obviously, this mixture will undoubtedly be delicious - but if you're looking for a more filling meal, add vegetables (such as broccoli, green beans, or mushrooms), protein (shrimp, tofu, chicken, or beef), fresh herbs, spices, seasonings, or condiments. If you're a fan of spice, drizzle some hot sauce over top. You could also make a double batch because this soup reheats incredibly well.
Gather the ingredients.
Boil somen noodles in a large pot, according to package instructions.
Drain and rinse noodles. Set aside.
Put dashi soup stock in a medium pot.
Bring to a boil. Add soy sauce, salt, and mirin.
Put boiled somen in soup and bring to a boil.
Stop heat. Sprinkle chopped green onion on top.