Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Hiyashi Somen
Ultra-thin wheat noodles served ice-cold over water, dipped into a chilled tsuyu with ginger and scallion — Japan's answer to a hot summer day.
Pinagmulan
Recipe ni Japanese home kitchens · 🏠 Home cook
Japanese summer dish / 冷やしそうめん — Somen are very thin wheat noodles; served chilled over ice with a cold tsuyu, hiyashi somen is a quintessential Japanese summer dish, sometimes enjoyed as flowing 'nagashi-somen'.
Karagdagang impormasyon sa Wikipedia ↗
Panoorin habang niluluto
⏱ 15 min🍽 2 na serving🔥 350 kcal🇯🇵 Japan
PescatarianWalang gatas
Mga hakbang
Chill the tsuyu until cold, or dilute bottled mentsuyu with iced water.
Boil the somen for just a minute or two — it cooks very fast — stirring so it doesn't stick.
Drain and rinse the noodles under cold water, rubbing off the starch until they are cold and slippery.
Pile the somen into a bowl of cold water with ice cubes, or onto a plate with ice.
Set out the cold tsuyu with scallion, ginger and myoga to stir in.
Eat by lifting a small bundle of noodles from the ice and dipping it in the chilled sauce.
💡 Mga tip
- Somen overcooks in seconds — pull it early and rinse straight away in cold water.
- Serving over ice keeps the noodles firm to the last bite on a hot day.
- Grated ginger and myoga make the cold dip taste bright and clean.
Baka magustuhan mo rin
Ibahagi ang recipe na ito
Niluto mo? Magbahagi ng larawan sa Showcase.
Ibahagi ang niluto mo →