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Spicy Soy Milk Somen Noodles

End-of-Summer Somen Makeover: Addictive Flavors in 10 Minutes!
Print Recipe
Prep Time 9 minutes
Cook Time 1 minute
Servings: 2 servings
Course: light dinner, lunch,
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

Soup base
  • ¼ tsp grated garlic
  • 1 tsp miso (yellow miso)
  • 2 tbsp 1
  • 1 cup (240ml) soy milk
Other ingredients
  • 1 bunch 1 bunch of somen noodles for 1 serving
  • 1 Onsen tamago for 1 serving
  • Sesame seeds, fried onion, chili oil, scallion for topping

Equipment

  • 1 frying pan
  • 1 strainer
  • 1 bowl

Method
 

Soup base
  1. Whisk all the ingredients
Cook Somen noodles
  1. Bring a frying pan of water to a boil on high heat and add the somen noodles.
    As soon as you drop them in, use your chopsticks to separate the noodles immediately. This little trick prevents them from sticking together.
    Cook the noodles for about 45 to 50 seconds, then add one-third of a cup of water. This helps the noodles cook evenly. Continue cooking until the water comes back to a boil, which should take another 30 to 40 seconds.
  2. Drain the noodles and rinse them under cold running water.
Assemble
  1. Pour the soup over the noodles, and for the finishing touch, top with an Onsen tamago, sprinkle some chopped scallion, white sesame seeds, and drizzle a bit of chili oil for that extra kick.
    If you have fried onion and Tenkasu.