Recipe
Yamagata Dashi-Style Cold Somen
Chilled somen piled with finely chopped summer vegetables and seaweed — refreshing even when you have no appetite.
Ingredients2 servings
Aseasoning mix
Tap each ingredient to check it off as you cook.
Directions
PrepMix A to make the dipping broth and chill it in the fridge.
Cut the cucumber lengthwise into sixths, then into 5 mm pieces. Dice the eggplant into 5 mm cubes. Halve and thinly slice the myoga; shred the shiso. Soak the eggplant, myoga and shiso briefly in water, then drain.
Toss the cucumber and eggplant with salt. When softened, squeeze out the water, then mix in the other vegetables and the mekabu.
Boil the somen for 4–5 minutes, rinse well in cold water and drain thoroughly.
Place in bowls, top with the vegetables and pour over the chilled broth.
Tips for success
- Cut the vegetables to a similar size for a nice texture that clings to the noodles.
- Packed with vegetables — perfect for a hot-day lunch.
