The cold Somen noodles with lots of nutritional toppings will help you beat the summer heat! So refreshing!
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
70 g Somen Noodles 2 pieces Okra substitute: mulukhiyah 30 g Nagaimo a type of yam 1/2 pack Hikiwari-Natto crushed natto, fermented soybeans 2 slices Kamaboko Fish Cake 2 Cherry Tomatoes Toasted White Sesame Seeds Spring Onion Leaves chopped
Somen Sauce
25-30 ml Dashi Soy Sauce check out your local Asian market 140 ml Cold Water
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s prepare the toppings. Trim off the caps of the okra and remove the firm skins between the cap and the pod. Scrub the okra with salt, removing the fuzz.
- Boil the okra in a pot for about 30 seconds.
- Remove and quickly cool the okra in a bowl of ice water to help retain its color. When cooled, remove the excess water with a paper towel. Chop it into thin slices.
- Peel the nagaimo yam, which is rich in nutrients and also used in traditional Chinese medicine. Slice off three, 5mm (0.2") slices.
- Line them up on a cutting board, cover with plastic wrap and pound the nagaimo with a surikogi pestle.
- Remove the stems of the cherry tomatoes and cut each into 4 wedges. Cut two slices from the kamaboko fish cake and remove them from the wooden base. Cut them in half, making quarter moons.
- We are using this dashi soy sauce for the somen noodles. Combine the dashi soy sauce and cold water in a bowl and mix with a balloon whisk.
- Let’s cook the somen noodles. Boil a generous amount of water, spread the noodles in the pot and stir with chopsticks.
- Cooking time depends on the type of noodles so follow the instructions on the package.
- Drain the somen with a mesh strainer and then thoroughly rinse the noodles under cold running water or in a bowl as shown.
- Allow the somen to cool in a bowl of ice water. When cooled, drain them with a mesh strainer again and thoroughly squeeze out the excess water with your hands.
- Loosely place the somen into a shallow bowl. Top with the kamaboko fish cake, okra, tomatoes and pounded nagaimo yam.
- This hikiwari-natto, crushed fermented soybeans contains a lot of beneficial bacteria and nutrients. You should definitely try it out!
- Sprinkle on the toasted white sesame seeds and chopped spring onion leaves. Finally, pour the dashi sauce onto the somen noodles.
Recipe Notes
To achieve a more refreshing taste, you can add pounded umeboshi, pickled plum to the sauce.
If you want to spice up this recipe, adding kimchi, fermented Korean vegetables is a great idea.
