Chilled Somen Noodles (Hiyashi Somen): A Refreshing Summer Delight

The first time I experienced the ethereal coolness of Hiyashi Somen was at a small, bustling noodle shop tucked away in a Kyoto side street. It was mid-August, and the humid air hung heavy, clinging to everything. But as I sat at the wooden counter, the gentle clinking of ice against the glass bowl, the delicate aroma of dashi, and the silky smooth noodles sliding down my throat brought instant relief. It was more than just a meal; it was a sensory escape, a refreshing moment of zen in the sweltering heat, and a memory I cherish to this day.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Vegetarian (can be made vegan)

Ingredients

Dipping Sauce:

• 1 cup dashi (Japanese bonito stock, available as instant granules or make your own)
• ½ cup mirin
• ¼ cup soy sauce (I prefer Kikkoman)
• 1 tablespoon prepared wasabi (or to taste)
• 2 tablespoons thinly sliced green onions

Somen:

• ¼ lb somen noodles
• ¼ cup cilantro leaf (more or less to taste)

Optional Additions:

• Cooked, deveined, peeled shrimp (cut larger shrimp in half)
• Dried shiitake mushrooms simmered in equal parts soy sauce and mirin
• Watercress or trefoil (a Japanese green somewhat similar to watercress)
• Thinly sliced cucumber
• Grated ginger

Equipment Needed

• Medium saucepan
• Medium-size metal mixing bowl
• Large bowl
• Chopsticks (optional, but recommended)
• Individual glass bowls
• Small individual plates
• Small individual bowls

Instructions

1. Begin by preparing the dipping sauce. In a medium saucepan, combine the dashi (or dashi granules and 1 cup water), mirin, and soy sauce.
2. Bring the mixture just to a boil over medium heat. Then, reduce the heat and simmer gently for 5 minutes. This allows the flavors to meld and the alcohol in the mirin to evaporate.
3. Now, it’s crucial to force-cool the sauce. This is an important step for the best flavor. Pour the sauce into a medium-size metal mixing bowl. Place the metal bowl into a larger bowl filled with ice cubes and water.
4. Carefully twirl the metal bowl within the ice bath, ensuring not to spill any of the sauce, until the sauce is thoroughly cooled. This rapid cooling prevents any undesirable flavors from developing.
5. Once cooled, refrigerate the sauce until you are ready to serve the noodles. The dipping sauce can be made a day ahead for an even richer flavor.
6. Next, cook the somen noodles according to the package directions. Somen noodles cook very quickly, usually in just a few minutes.
7. Once cooked, drain the noodles immediately. Rinse them thoroughly under cold water to stop the cooking process and remove any excess starch. This step is essential for preventing the noodles from sticking together.
8. Drain the noodles again and place them in a bowl of cold water until serving time. This keeps them cool and prevents them from drying out.
9. To serve, place a mound of noodles into individual glass bowls. The glass bowls allow you to see the beautiful presentation of the noodles.
10. Tuck in a few ice cubes into each bowl. Then, pour in a small amount of water – just enough to dampen the noodles, not cover them completely.
11. Sprinkle with cilantro leaves to taste. Fresh cilantro adds a bright, herbaceous note.
12. On separate little individual plates, place a small mound of sliced green onion and a dab of wasabi.
13. Pour some of the prepared dipping sauce into small individual bowls.
14. Each person can now season their sauce to taste with the onions and wasabi.
15. To eat, pick up a bunch of noodles (chopsticks work best, but a fork is fine too!), allow any excess water to drip back into the bowl, dip into the sauce, and enjoy!
16. For a more substantial meal, consider adding some of the suggested additions like shrimp, simmered shiitake mushrooms, or watercress along with the cilantro leaves when serving. A simple side salad of tomato wedges, sliced cucumber, and lettuce or Napa cabbage with a Japanese-style dressing complements the noodles perfectly.

Expert Tips & Tricks

• Make the dipping sauce ahead of time: Preparing the sauce a day in advance allows the flavors to meld and deepen, resulting in a more complex and satisfying taste.
• Don’t overcook the noodles: Somen noodles cook incredibly fast, so keep a close eye on them. Overcooked noodles will become mushy and lose their delicate texture.
• Rinse the noodles thoroughly: Rinsing the noodles under cold water after cooking is crucial for removing excess starch and preventing them from sticking together.
• Adjust the wasabi: Wasabi can be quite potent, so start with a small amount and adjust to your taste.
• Chill everything: Ensuring that the noodles, dipping sauce, and serving bowls are thoroughly chilled will enhance the refreshing quality of the dish.
• Vegan Variation: To make this recipe vegan, simply use a kombu (kelp) based dashi instead of the traditional bonito (fish flake) based dashi.

Serving & Storage Suggestions

Serve Hiyashi Somen immediately after assembling to enjoy the noodles at their freshest and coolest. Arrange the noodles artfully in the bowls, ensuring the ice cubes are visible for an appealing presentation. Serve with a small side of pickled ginger for palate cleansing.

Leftover dipping sauce can be stored in an airtight container in the refrigerator for up to 3 days. Cooked somen noodles are best consumed immediately, as they tend to become sticky over time. If you have leftover noodles, store them in a container filled with cold water in the refrigerator for up to 24 hours. Drain and rinse them again before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	1g	1%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	800mg	33%
Total Carbohydrate	28g	10%
Dietary Fiber	2g	7%
Sugars	2g	4%
Protein	6g	12%

Variations & Substitutions

• Spicy Somen: Add a dash of chili oil or a pinch of red pepper flakes to the dipping sauce for a spicy kick.
• Citrusy Somen: Incorporate a squeeze of lemon or lime juice into the dipping sauce for a bright and refreshing flavor.
• Vegetable Medley: Add a variety of thinly sliced vegetables such as carrots, bell peppers, and snap peas to the noodles for added texture and nutrients.
• Sesame Somen: Mix a tablespoon of sesame oil and a sprinkle of sesame seeds into the noodles for a nutty and aromatic twist.
• Use Udon or Soba Noodles: While this recipe is traditionally made with somen, you can substitute with udon or soba noodles if you prefer. Just adjust the cooking time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make the dashi from scratch?
A: Yes, you can make dashi from scratch using kombu (dried kelp) and katsuobushi (dried bonito flakes). There are many recipes available online.

Q: Can I use regular soy sauce instead of Kikkoman?
A: While you can use other brands of soy sauce, Kikkoman is generally preferred for its balanced flavor.

Q: How can I prevent the noodles from sticking together?
A: Rinsing the noodles thoroughly under cold water after cooking is crucial for removing excess starch and preventing them from sticking.

Q: Can I use a different type of green onion?
A: While scallions are traditional, you can experiment with other types of green onions like chives or ramps for a slightly different flavor.

Q: Is there a substitute for mirin?
A: If you don’t have mirin, you can use a combination of dry sherry and a pinch of sugar.

Final Thoughts

Hiyashi Somen is more than just a cold noodle dish; it’s an experience. It’s a celebration of simple, fresh ingredients, a testament to the art of Japanese cooking, and a perfect way to cool down on a hot summer day. I encourage you to try this recipe and create your own refreshing escape. Feel free to experiment with different toppings and variations to find your perfect combination. Share your creations and feedback, and perhaps pair it with a crisp, dry sake for the ultimate summer indulgence.