Cookbook:Somen
Somen | |
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Category | Noodles |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Somen are a variety of thin Japanese wheat noodles.
Characteristics
editSomen noodles are very thin, pulled noodles made from wheat flour.[1] They are about 1 mm thick and round, with a pale color and very mild flavor.[1][2] A variety called tamago somen contains egg in the dough.
Production
editSomen are traditionally made by kneading wheat flour, water, and salt to make a dough. After a rest period, the dough is rolled and stretched into ropes.[1][3] These ropes are very carefully twisted and stretched very thin (about 1–1.3 mm thick).[1][4] The finished noodles are then dried, cut, and packaged.[3] Some varieties of somen are aged for up to 2–3 years.
Selection and storage
editThe dried noodles have a very long shelf life at room temperature, lasting at least 1 year in a cool, dry location.[1]
Use
editBefore use, somen are briefly simmered in a large volume of water, then drained and placed in an ice bath to stop the cooking process.[1] The cooked noodles are then used in the final preparation. One popular way to eat somen is cold with a soy-based dipping sauce called tsuyu, with garnishes on the side such as scallions, sesame, and seaweed.[2][4][5] The noodles can also be served hot in a broth, or added to salads and stir-fries.[1]
In the special dish nagashi somen, cooked somen noodles flow down a stream of water and are picked out by diners to eat.[1]
Substitution
editIf you can't find either somen or somyeon (the Korean version), then another variety of very thin wheat noodles (e.g. angel hair) will make an acceptable substitute.[6] Be sure to check the salt content of the noodles and adjust as necessary.
Gallery
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Various colors of somen
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Somen with cucumbers, dipping sauce, and garnishes
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Nagashi somen flowing down a chute
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Korean variety of somen called "somyeon"
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Somen in soup with beef and pears
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Somen with fish
Recipes
editReferences
edit- ↑ a b c d e f g h "What Are Somen Noodles, and How Are They Used?". The Spruce Eats. Retrieved 2024-04-15.
- ↑ a b Chen, Namiko (2022-09-06). "Japanese Cold Somen Noodles そうめん". Just One Cookbook. Retrieved 2024-04-15.
- ↑ a b "Manufacturing Process | Ibonoito Somen Japanese Fine Noodle". www.ibonoito.or.jp. Retrieved 2024-04-15.
- ↑ a b "Types of Japanese Noodles | Institute of Culinary Education". www.ice.edu. 2023-07-12. Retrieved 2024-04-15.
- ↑ Sakai, Sonoko (2009-07-01). "Somen: Chilled, the Japanese noodles are a summer delight". Los Angeles Times. Retrieved 2024-04-15.
- ↑ "Icy Cold Somen – Hiroko's Recipes". Retrieved 2024-04-15.