Cuisine : Miwa Somen : A type of Japanese noodles - how to make

 

Miwa Somen is a type of traditional Japanese somen noodle, hailing from Miwa, a region in Nara Prefecture with a centuries-old reputation for producing high-quality noodles. Known for its delicate texture, fine strands, and mild flavor, Miwa Somen is a celebrated specialty, often associated with summer meals but enjoyed year-round. These noodles are typically made with simple ingredients: wheat flour, water, and a touch of salt, yet their quality reflects meticulous craftsmanship and an emphasis on purity.

Preparation of Miwa Somen

Ingredients (for 2 servings):

200 grams Miwa Somen

2 liters water (for boiling)

Dipping sauce (tsuyu):

1 cup dashi (Japanese soup stock)

2 tablespoons soy sauce

2 tablespoons mirin

Optional: Grated ginger, chopped green onions, or wasabi for garnish

Steps:

1. Prepare the dipping sauce:

Combine dashi, soy sauce, and mirin in a pot. Heat until it comes to a gentle boil, then let it cool. Refrigerate if serving cold.

2. Cook the somen:

Bring 2 liters of water to a rolling boil.

Add the somen and cook for 2–3 minutes, stirring gently to prevent sticking. Be careful not to overcook as somen cooks quickly.

Drain the noodles and rinse thoroughly under cold running water to remove excess starch and stop the cooking process.

3. Serve:

Arrange the somen on a plate or in a chilled bowl.

Serve with the prepared dipping sauce in a separate bowl.

Garnish with grated ginger, green onions, or wasabi as desired.

Tips:

Seasonal Serving Styles:

In summer, serve somen chilled on a bed of ice for a refreshing meal.

In colder months, somen can be served hot in a soup, making it comforting and nourishing.

Miwa Somen’s fine texture pairs well with light, flavorful sauces, highlighting the noodles' delicate taste.

Miwa Somen embodies Japanese culinary finesse, offering a simple yet refined dish that showcases the tradition and expertise of its origin.