Hiyashi Somen - Cold Noodles With Dipping Sauce Mark Bittman

Recipe by Mrs Goodall
READY IN: 20mins


  • 2
    cups dashi, preferably homemade
  • 12
  • 2
    tablespoons mirin
  • 2
    tablespoons sugar
  • 1
    tablespoon dried shrimp (optional)
  • 1
    pinch salt, to taste
  • 300
    g somen noodles (3 bundles)
  • 2
    scallions, trimmed and minced
  • 1
    teaspoon wasabi (optional)


  • Combine the dashi with the soy sauce, mirin, sugar, and dried shrimp if you're using them in a small saucepan over medium heat. Cook, stirring, just until the sugar is dissolved, then strain the dipping sauce into another container sitting on a bowl of ice to cool (you want it to be between ice cold and room temperature).
  • Bring a large pot of water to a boil and add salt. Drop in the somen and cook for 2 to 4 minutes, until tender, then rinse them in a colander under cold running water.
  • Serve each guest a small bowl of noodles, twisted into a little nest on top of a couple of ice cubes, and a small bowl with 1/2 cup of the dipping sauce scattered with the minced scallion on the side. Pass a little dish of wasabi, if desired, stir into the dipping sauce.