Cold Somen Noodles Recipe - Andrew Zimmern

Name: Cold Somen Noodles Recipe - Andrew Zimmern
Ingredients: 1/2 cup thinly sliced scallions; 1/4 cup loosely packed thinly sliced or torn nori; 1/2 pound somen or buckwheat noodles; 2 cups chilled homemade dashi*; 2 tablespoons white tamari (sometimes also called white soy sauce); 2 teaspoons sake; 4 tablespoons mirin; 3 teaspoons liquid shio koji (Hanamaruki makes a great one); 2 tablespoons soy sauce (I typically use a very light colored usukuchi soy sauce for this, it’s a cooking soy sauce with very complex flavors); 2 quarts water; 5 six inch squares of dried kelp (kombu); 1 cup tightly packed katsuoboshi (dried bonito flakes), also sometimes called hana katsuo

andrewzimmern.com

By Andrew Zimmern When summer hits, there’s nothing better than cool, refreshing meals. One of my favorites is this cold somen noodle recipe. I’ve been cooking

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Ingredients

1/2 cup thinly sliced scallions
1/4 cup loosely packed thinly sliced or torn nori
1/2 pound somen or buckwheat noodles
2 cups chilled homemade dashi*
2 tablespoons white tamari (sometimes also called white soy sauce)
2 teaspoons sake
4 tablespoons mirin
3 teaspoons liquid shio koji (Hanamaruki makes a great one)
2 tablespoons soy sauce (I typically use a very light colored usukuchi soy sauce for this, it’s a cooking soy sauce with very complex flavors)
2 quarts water
5 six inch squares of dried kelp (kombu)
1 cup tightly packed katsuoboshi (dried bonito flakes), also sometimes called hana katsuo