Recipe

Somen and dashi broth

Sōmen noodles are a classic Japanese noodle and can be served hot or cold. Here, we've teamed them with a piping hot savoury dashi broth and shiitake mushrooms. You can add extra ingredients like sliced snow peas or green beans or shallots.

Jun 30, 2011 2:00pm
  • 20 mins cooking
  • Serves 6
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Ingredients

Somen and dashi broth
  • 3 dried shiitake mushrooms
  • 100 gram (3 ounces) dried somen noodles
  • 1.5 litre (6 cups) water
  • 2 tablespoon sake
  • 2 tablespoon mirin
  • 2 tablespoon light soy sauce
  • 2 teaspoon dashi granules
  • 2 tablespoon finely shredded lemon rind

Method

Somen and dashi broth
  • 1
    Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; slice caps thinly.
  • 2
    Meanwhile, cook noodles in medium saucepan of boiling water until tender; drain.
  • 3
    Bring the water, sake, mirin, sauce and granules to the boil in large saucepan. Reduce heat; simmer, uncovered, 10 minutes.
  • 4
    Divide noodles, mushrooms and rind among bowls; ladle over broth.

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