|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.
Of course, soy sauce and green onions are staples in both Japanese cuisine and many other cultures, too. The end result is a deeply flavored and super satisfying bowl of noodles that will both abate your hunger and warm you all over.
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, sprinkle some shichimi togarashi or drizzle some hot chili oil on top. You could also make a double batch of the broth because this soup reheats incredibly well.
"The nyumen was very quick and easy overall, and the flavor was excellent. I made the simple dashi stock with bonito flakes and kombu following directions on the bag of bonito flakes. I added a bit more shoyu soy sauce and salt, and the noodles in broth were delicious and filling." —Diana Rattray
2 bundles dried somen noodles, about 7 ounces
4 cups dashi
2 tablespoons soy sauce
2 tablespoons mirin
1/2 teaspoon kosher salt
2 tablespoons chopped green onion
Steps to Make It
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, mirin, and salt.
Add boiled somen to the soup. Bring to a boil, then immediately remove from heat.
Serve in bowls with chopped green onion sprinkled on top.
To make simple, basic awase dashi, bring a 4-inch square of kombu to a boil in a saucepan with 4 cups of water. Add 1 cup of bonito flakes; reduce the heat and simmer for 30 seconds. Let the mixture stand for 2 to 3 minutes then strain through a fine mesh strainer or cheesecloth.
- Top servings with a soft-boiled egg slice in half lengthwise.
- Add other vegetables to the soup, such as sautéed sliced shiitake mushrooms, cooked whole kernel corn, or cooked baby bok choy.
- Add diced cooked chicken or pork to the soup.
How to Store
Refrigerate the noodles and broth separately for up to three days. Reheat on the stovetop or in the microwave oven.
What are somen noodles?
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.
What is 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 is actually quite quick, but you can 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 noodle soups, 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!
What is 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 many 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.