Sōmen
Sōmen (素麺) are very thin noodles made of wheat flour, less than 1.3 mm in diameter .
Japanese somen is usually served cold with soy sauce and dashi dipping sauce, similar to mori-soba (盛り蕎麦) noodles style. There is no study about the origin of somen, but it is believed to be from China or Japan.
INGREDIENTS
- Somen pasta - quantity to taste
BROTH:
- Water: 1 cup + 2/3
- Kombu seaweed ± 15cm (boil the kombu in the water and then season)
- Hondashi: 1 teaspoon
- Mirin: 1/3 cup
- Shoyu: 1/3 cup
- Aji-in-Moto - to taste
- Sugar - a little (± one teaspoon)
GARNISH:
- Chopped chives (little)
- Chopped nori seaweed (optional)
- Grated Ginger (a little)
- Omelet thin (cut into strips)
DIRECTIONS
- Cook the pasta in abundant water, stir, to the boiling point; add 1/2 cup of cold water, finish the baking.
- Pour in the drainer, throw plenty of cold water.
- Take the "handfuls", put in small cups of coffee to shape a nest.
- Place these cups on a tray and refrigerate until serving time.
- Add the broth ingredients in a saucepan and bring to the boil. Allow to cool.
- At the time of serving, put the broth in appropriate bowls, add the chopped chives, a little grated ginger, the chopped seaweed and the "handful" of cold somen.
