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Saturday, December 6, 2014

そうめん, Easy Soumen noodles Recipe

そうめん, Soumen noodles are a common dish in Japan, especially in the summer. Soumen is a thin, white noodle. It's much thinner when compared to udon, ramen, or soba. Unlike ramen, which is served hot and with a strong tasting soup, soumen is often served cold and in a thin, light broth. We ate a lot of soumen this summer. Here's dinner the other night. Besides the broth, it's served with tuna, cucumber, egg, and a little nori (seaweed). My wife has a great artistic sense of food. She said it wasn't special. She's so modest. One popular way to eat it is "nagashi soumen". This is soumen served sliding down a bamboo half-pipe. You have to catch it with your chopsticks and then dip in your soup and eat. I did this once this summer at my school's Mt. Daisen camp. Great fun. They put a bucket at the end to catch anything you missed. Beat the heat with soumen!


  • somen noodles
  • tuna
  • eggs
  • cucumber
  • nori seaweed
  • mentsuyu dipping sauce base


  1. Hard boil eggs. Peel and cut in half. (about 1 per person)
  2. Thinly slice cucumber.
  3. Raw somen comes in taped rolls. Unroll and boil for 1 minute.
  4. Drain and rinse with cold water.
  5. Mix about 1/4 cup dipping sauce base and half a cup of water.
  6. Serve noodles in a dish with toppings placed artistically.
  7. Place dipping sauce in a separate cup for dipping, or simply pour sauce over noodles.
  8. Replace noodles, sauce, and toppings as necessary.

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