Somen
CategoryNoodles

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Somen are a variety of thin Japanese wheat noodles.

Characteristics

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Somen 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

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Somen 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

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The dried noodles have a very long shelf life at room temperature, lasting at least 1 year in a cool, dry location.[1]

Before 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

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If 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.

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Recipes

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Category Somen recipes not found

References

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  1. a b c d e f g h "What Are Somen Noodles, and How Are They Used?". The Spruce Eats. Retrieved 2024-04-15.
  2. a b Chen, Namiko (2022-09-06). "Japanese Cold Somen Noodles そうめん". Just One Cookbook. Retrieved 2024-04-15.
  3. a b "Manufacturing Process | Ibonoito Somen Japanese Fine Noodle". www.ibonoito.or.jp. Retrieved 2024-04-15.
  4. a b "Types of Japanese Noodles | Institute of Culinary Education". www.ice.edu. 2023-07-12. Retrieved 2024-04-15.
  5. Sakai, Sonoko (2009-07-01). "Somen: Chilled, the Japanese noodles are a summer delight". Los Angeles Times. Retrieved 2024-04-15.
  6. "Icy Cold Somen – Hiroko's Recipes". Retrieved 2024-04-15.