Summertime sōmen noodles: refreshing recipe ideas to try

Ingredients for Summertime sōmen noodles

• 270 g sōmen noodles

• 1 large bowl filled with 240–480 ml ice water

• rice vinegar

• reduced-salt tamari soy sauce

• sriracha sauce

• katsuobushi (Japanese dried bonito flakes)

• spring onions, thinly sliced on the bias

• furikake (Japanese seaweed seasoning)

• rocket or your favourite leafy greens

• kaiware sprouts (daikon radish sprouts)

• gomashio (toasted, salted, crushed sesame seeds)

• tofu, cubed

• avocado, sliced

How to make Summertime sōmen noodles

1. Bring a large pot of water to the boil. Add the sōmen noodles and cook according to the package instructions.

2. Drain the noodles and transfer them to a large bowl filled with ice water to cool.

3. Once chilled, remove the noodles from the ice water and place them in a beautiful serving bowl.

4. Serve the noodles family-style in the centre of the table.

5. Using tongs or chopsticks, portion the noodles into individual bowls, shaking off any excess water before serving.

6. Provide your choice of sauces and toppings alongside the noodles. I recommend adding a splash of shōyu and rice vinegar, and offering a variety of toppings such as negi, katsuobushi, arugula, tofu, and avocado slices.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.