The Japanese eat somen noodles a lot, especially in the summer time. If we have cold somen noodles for lunch, my mom usually makes this recipe for dinner. It’s very light and good as a side or even a midnight snack.
Yield: 4 small bowls
Time: 10 minutes
Ingredients
- 1 bundle of somen noodles (1/4 lb)
- 1/3 lb soft tofu (cut into cubes)
- 1/4 cup green onion (chopped)
Spices
- 3 cup dashi soup (or 2 tsp hon-dashi
(soup stock powder) in 3 cup of water)
- 2 tbsp miso
Preparation
- Boil soumen for 2 minutes and strain
- Boil dashi soup, add miso, and mix
- Add somen and tofu, heat untill boil
- Serve with green onion
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