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Tanabata Somen
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Tanabata Somen / 七夕そうめん

This popular summer noodle dish is enjoyed during Tanabata Festival in Japan on 7/7.
Course: Main Course
Cuisine: Japanese
Keyword: japanese noodles, somen, soumen, tanabata somen

Ingredients

  • 2 bundles (servings) somen noodles
  • water for boiling noodles
  • cherry tomatoes halved
  • 2 eggs for tamagoyaki
  • ham
  • edamame
  • ice if you would like to keep your noodles chilled even more

Tsuyu

  • 1 cup water
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tsp sugar
  • 1 tsp dashi bottled concentrate or granules

Instructions

Tsuyu

  • In a small pot over medium heat, combine all tsuyu ingredients. Mix well until boiling.
  • Remove from heat and allow it to cool down. Put in fridge to cool it down even more.

Somen

  • Prepare the toppings. Use a star shape cutter to cut out shapes.
  • Beat the 1 egg and make a Japanese rolled omelette (tamagoyaki). Use the star cutter to cut it into stars.
  • Boil water in a pot over medium high heat.
  • Once boiling, add in the somen noodles. Cook according to package instructions.
  • Once cooked, drain the noodles and rinse in very cold water. If you prefer you can also just transfer them to an ice bath.
  • Pour the prepared, chilled tsuyu into a small bowl or soba cup.
  • Lay down the soba and top with toppings - have fun with this!
  • To enjoy, dip the noodles and toppings into the tsuyu.

Notes

Recipe by Sylvia Wakana Gunde (http://sylviawakana.com)