Chilled Vegan Somen with Dipping Sauce
This refreshing dish features delicate somen noodles served cold with a savory and aromatic dipping sauce. It's a light yet satisfying meal perfect for warm weather or a quick lunch. The vegan dashi provides a rich umami base without any animal products.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 459 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gsomen noodle
dipping sauce
- 4 cupwater
- 5 gkombu, dried
- 2 pcsdried shiitake mushroom, whole
- 4 tbspsoy sauce
- 2 tbspmirin
- 0.5 tspsugar
garnish
- 1 pcsscallion, thinly sliced
- 1 tbspginger, grated
- 1 tsptoasted sesame seed(optional)
Equipment
saucepan · pot · strainer · serving bowl
The method
Step by step
- 1
Begin by making the vegan dashi for the dipping sauce: combine the water, kombu, and dried shiitake mushrooms in a small saucepan. Let it sit for at least 10 minutes to infuse, or up to 30 minutes for a stronger flavor.
About 10 min
Cook’s note: For deeper umami, you can soak the kombu and shiitake in water overnight in the refrigerator.
- 2
Place the saucepan over medium heat and bring the dashi mixture just to a simmer, but do not let it boil vigorously. Once it reaches a gentle simmer, remove the kombu to prevent bitterness.
About 5 min
- 3
Continue to gently simmer the dashi with the shiitake mushrooms for another 5 minutes. Remove the shiitake mushrooms (they can be sliced and used as a topping if desired).
About 5 min
- 4
Stir in the soy sauce, mirin, and sugar into the dashi. Taste and adjust seasonings as needed. Let the dipping sauce cool completely, then chill it in the refrigerator for at least 30 minutes.
Cook’s note: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- 5
While the sauce chills, bring a large pot of water to a rolling boil. Add the somen noodles and cook according to package directions, usually 2-3 minutes, until al dente.
About 3 min
Cook’s note: Somen cooks very quickly, so watch it carefully to avoid overcooking.
- 6
Drain the cooked somen noodles and immediately rinse thoroughly under cold running water to remove excess starch and stop the cooking process. Continue rinsing until the noodles are completely chilled.
About 2 min
Cook’s note: Rinsing well is key to achieving the perfect texture for chilled somen.
- 7
Divide the chilled somen noodles among serving bowls. Serve with the cold dipping sauce on the side. Garnish each bowl with sliced scallions, grated ginger, and optional toasted sesame seeds.
Cook’s note: Offer individual small bowls of dipping sauce for each diner.
Per serving
Nutrition
- Calories
- 458.5kcal
- Protein
- 16g
- Carbs
- 88.3g
- Fat
- 1.9g
- Fibre
- 4.4g
- Sugar
- 10.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover somen noodles and dipping sauce separately in airtight containers in the refrigerator.
This dish is intended to be eaten cold; do not reheat.
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