Chilled Japanese Somen Noodle Salad with Cucumber, Ginger and Sesame

Bring a large pot of water to a boil and cook the somen for about two minutes until just tender, stirring so they do not clump.

Serves 4

Ingredients

• 10 ounces dried somen noodles
• 1/3 cup soy sauce
• 2 tablespoons mirin
• 1 cup cold dashi or water
• 1 tablespoon rice vinegar
• 1 English cucumber, julienned
• 2 tablespoons grated fresh ginger
• 3 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1 sheet nori, cut into thin strips
• 1 teaspoon toasted sesame oil

Instructions

1. Bring a large pot of water to a boil and cook the somen for about two minutes until just tender, stirring so they do not clump.
2. Drain the noodles and rinse them under cold running water, gently rubbing to remove surface starch until they feel cool and slippery.
3. In a bowl, whisk together the soy sauce, mirin, cold dashi, rice vinegar and sesame oil to make a light chilled dipping broth.
4. Divide the drained somen among four shallow bowls, twirling them into neat nests.
5. Arrange the julienned cucumber over the noodles for cool crunch.
6. Top each bowl with a mound of grated ginger, green onions and toasted sesame seeds.
7. Scatter the nori strips over the top just before serving so they stay crisp.
8. Pour the chilled broth around the noodles or serve it alongside for dipping.
9. Cold somen, called hiyashi somen, is Japan's answer to sweltering summer days, slurped straight from icy water with a savory dipping broth. This no-cook-friendly bowl leans on gentle dashi, sharp ginger and cool cucumber to deliver a light, refreshing lunch that feels restorative when the weather turns hot and humid.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 11g
• Fat: 6g
• Carbohydrates: 56g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1180mg