Chilled Umeboshi Somen Noodles
Chilled umeboshi somen is my favorite summer recipe! It's a cool bowl of somen noodles topped with tangy, salty-sour umeboshi, and comes together in under 10 minutes!
Equipment
Ingredients
Instructions
- Prepare the Umeboshi: Remove the pits from the umeboshi and mash them into a paste.
- 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.
- Prepare the Mentusyu: Dilute the mentsuyu with cold water according to the instructions on the bottle (ratios vary by brand).
- Serve: Arrange the chilled somen noodles in a bowl. Top with mashed umeboshi and a sprinkle of katsuobushi. Drizzle the diluted mentsuyu over the top and enjoy!
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.
- If you can't find mentsuyu, try my easy homemade version! I also have a vegan mentsuyu recipe you can check out.
Video
Nutrition
Serving: 1servingCalories: 398kcalCarbohydrates: 59gProtein: 24g
This nutritional information is estimated and provided for general reference only.