Somen are a type of thin wheat flour noodle that are well-liked in East Asian nations, including Japan. Somen can be consumed all year long and is frequently sold as dried noodles in supermarkets and specialty shops.
Somen noodles are commonly consumed cold with a variety of toppings in Japan. That is why they are considered a summer dish.
Somen has a mild flavor and a delicate texture. They are frequently used in soups, salads, and stir-fries as well as being served chilled with a soy-based dipping sauce.
It is a very straightforward dish that is great to eat in between hearty meals to give your stomach a little bit of a break. To learn more about this delicious yet reviving noodle dish, keep reading!
Somen is the oldest Japanese noodle to date. The Japanese have been eating somen for more than 1,200 years, making them the nation that loves noodles. Somen in particular originated from Omiwa Shrine in Miwa.
One of Japan’s oldest shinto shrines is this one. In the past, the chief priest’s son produced somen to aid the city’s residents in overcoming hunger. Miwa Somen has a long history and is still renowned for its high quality.
Japanese wheat flour-based somen noodles are white and very thin (about 1 mm in diameter). To create the threadlike strips, the dough is stretched using vegetable oil, and it is then air dried. They are a light shade of white, with a mild flavor and delicate consistency.
They can be consumed hot, usually in a soup or broth, or chilled, with a soy-based dipping sauce called tsuyu. Traditionally, people prefer the cold version in the summer and the hot version in the winter. When served cold, we call it hiyashi somen (chilled somen). Sōmen cooked in hot soup is called nyūmen (cooked noodles).
How to Cook Cold Somen Noodles
Why You Should Try Somen Noodles
Japanese and Asian grocery stores carry packages of dried somen noodles. My favorite brand is called Ibonoito (揖保乃糸). This brand is still the best in terms of flavor and texture, and I grew up eating it. I’m overjoyed that we can now buy their products in the US!
Jin, a friend from my middle school, sent me these packages (see below) of somen noodles from Shodo Island where he currently lives.
Ume, a Japanese plum, is used to make the pink somen noodles. Shodo Island’s Tenobe Somen (), one of Japan’s top three producers of somen noodles, has made the area well-known.
What Do They Taste Like?
Somen noodles have a springy, chewy texture and a mild flavor with a hint of saltiness.
FAQ
Are somen noodles healthy?
Somen is a Japanese white wheat noodle that is high in complex carbohydrates and low in fat for long-lasting energy.
Are somen noodles rice noodles?
Somen noodles are a thin variety of wheat-based noodles that are popular in Japan. They have a mild flavor and delicate texture. They are frequently used in soups, salads, and stir-fries as well as being served chilled with a soy-based dipping sauce.
Is somen made of rice?
Thin Japanese noodles known as somen are typically made from wheat flour. These somen are a gluten-free alternative made from rice flour.
Are somen noodles the same as ramen noodles?
Ramen noodles are thicker and have a chewier texture than somen noodles, which are much thinner and delicate. Somen noodles are made with wheat flour, whereas ramen noodles are made with wheat flour and kansui (alkaline water), which accounts for the texture difference.
