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Cold Somen Noodles with Custom Toppings

ByJuri Austin Published on
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5 from 1 vote
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10 minutes
Servings 2 servings
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Somen is a summer staple in Japanese kitchens! These thin noodles cook in just minutes and pair perfectly with cool, fresh toppings. Set out a colorful variety and let everyone build their own bowl. It’s a fun, leisurely lunch that the whole family, especially kids, will enjoy!

Looking for more noodles dishes for summer? Try these Japanese noodle recipes!

Cold somen noodles served on a place along with colorful toppings.

Recipe Ingredients

You’ll need the following ingredients to make this cold somen:

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Cold somen with toppings ingredients.
  • Somen Noodles: Thin Japanese noodles that cook in just a few minutes—perfect for quick summer meals.
  • Mentsuyu: A versatile noodle soup base made from soy sauce, mirin, and dashi. This recipe uses a store-bought one, but if you prefer to make it from scratch, check this homemade mentsuyu recipe. Check vegan mentsuyu also.
  • Toppings: This recipe includes cucumber, tomato, scallions, eggs, kimchi, and umeboshi—but feel free to get creative with whatever ingredients you have on hand (see variations below). Umeboshi is my personal favorite (and my kids love it too!)—its tangy, salty kick pairs perfectly with chilled somen!

How To Make Cold Somen Noodle: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

6 toppings for cold somen noodles.

Step 1

Prepare the toppings.

Mentsuyu.

Step 2

Dilute the mentsuyu with water.

Boiling somen noodles.

Step 3

Boil the somen noodles, then drain and cool them down.

Cold somen noodles served on a place along with colorful toppings.

Step 4

Put the noodles on a plate and bring the toppings and mentsuyu to the table.

Cold somen noodles served on a place along with colorful toppings.

Top with your favorite toppings, drizzle with mentsuyu, and enjoy these light and refreshing somen noodles!

Recipe Tips

  • Boil with plenty of water to keep noodles from sticking.
  • Rinse under cold water right after boiling to stop cooking and remove starch—this makes them firm and chewy.
  • When serving, add ice cubes for an extra refreshing touch.

Topping Variations

Here are more delicious variations you can try:

  • Protein: Boiled egg (sliced or halved), Aburaage (fried tofu pouch), Natto, Canned tuna
  • Fresh Veggies: Okra, Lettuce, Cabbage, Zucchini, Avocado, Corn kernels, Sprouts
  • Flavor Boosters: Shiso leaves, Grated ginger, Nori (seaweed strips)
Cold somen noodles served on a place along with colorful toppings.

More Noodle Recipes You Will Love

Leave a Rating!

I hope you enjoy this cold somen recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Cold Somen Noodles with Custom Toppings

5 from 1 vote
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2 servings
Author: Juri Austin
Somen is a summer staple in Japanese kitchens! These thin noodles cook in just minutes and pair perfectly with cool, fresh toppings. Set out a colorful variety and let everyone build their own bowl. It’s a fun, leisurely lunch that the whole family, especially kids, will enjoy!
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Cold somen noodles with 6 toppings.
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Equipment

  • Medium saucepan
  • Strainer

Ingredients
  

  • 2 servings Somen Noodles
  • 2 cups Mentsuyu
For The Toppings
  • 2 Eggs
  • 1 tsp Soy Sauce
  • 1 Tomato
  • 1 Cucumber
  • 2 Scallions
  • 2 Umeboshi
  • 2 Tbsp Kimchi, or as much as you like

Instructions
 

  1. Prepare the Toppings: In a small bowl, beat the eggs and mix with soy sauce. Cover and microwave for a few minutes until fully cooked, then fluff with a fork to break into pieces (or make scrambled eggs in a frying pan). Slice the cucumber and tomato into thin strips. Chop the scallions. Remove the pits from the umeboshi and mash them into a paste. Arrange all toppings on a plate.
  2. Cook Somen Noodles: Boil plenty of water (not listed in the ingredients) in a medium saucepan, add the somen noodles, and cook according to the package instructions (usually 1–2 minutes). Stir the noodles with chopsticks to separate them while cooking. Drain the noodles in a strainer and rinse under cold running water to cool and remove excess starch.
  3. Prepare the Mentusyu: Dilute the mentsuyu with cold water according to the instructions on the bottle (ratios vary by brand).
  4. Serve: Place the chilled somen noodles on a plate. Serve with the toppings and mentsuyu on the side. To eat, add your favorite toppings on top of the noodles, pour over the mentsuyu, and enjoy!

Video

YouTube video

Notes

  • Boil with plenty of water to keep noodles from sticking.
  • Rinse under cold water right after boiling to stop cooking and remove starch—this makes them firm and chewy.
  • Add ice cubes for an extra refreshing touch.
  • From scratch? Try my easy homemade mentsuyu recipe! Check out this vegan mentsuyu recipe as well.

Nutrition

Serving: 1servingCalories: 398kcalCarbohydrates: 59gProtein: 24gFat: 8gSodium: 1988mg

This nutritional information is estimated and provided for general reference only.

Course: Noodles
Cuisine: Japanese
Keyword: cold somen noodles

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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2 Comments

  1. 5 stars
    Hi, Juri…I never use a microwave…don’t like the way it makes the food taste. Should I just soft scramble the eggs? Somen is a summer staple in my home, too…

    Reply