Cold Nyūmen (Sōmen Noodle Soup)
Cold Nyūmen is a perfect summer dish, particularly when the temperature soars and you have lost your appetite. Plain and simple chilled noodles have a minimalist topping. I added two options for the toppings, but you can also change toppings as mentioned in note 4.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 3 min
- Cook time
- 2 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bunch dried sōmen noodles ((about 100g / 3.5oz))
- 300ml / 0.6pt chilled water
- 1½ tbsp shiro dashi
- 2 tsp light soy sauce ((or normal soy sauce))
- 2 tbsp finely chopped shallots ((Aussie)/scallions)
- 3 slices carrot cut into a flower shape ((3mm / ⅛" thick, note 2))
- 1 heaped tbsp shraga negi ((julienned green onion, note 3))
- 3 cooked prawns (, heads removed and peeled)
Instructions
- 1
Blanch carrot pieces and cool them down (topping option 1 only).
- 2
Bring water in a medium-size saucepan to a boil.
- 3
Remove the tape around the bunch of sōmen noodles and place the noodles in the boiling water, spreading the strands.
- 4
Using chopsticks or a thin wooden spatula, stir the pot so that noodles are separated.
- 5
Boil for a couple of minutes per the instructions on the packet of the sōmen noodles.
- 6
Rinse well under running cold water to remove sliminess and cool them down quickly. Drain well.
- 7
Add the Broth ingredients to a serving bowl. Mix.
- 8
Transfer the noodles to the serving bowl.
- 9
Place the toppings of your choice (note 4) on the noodles and serve.