Miso Soup with Somen Noodles
Today’s miso soup is with Somen Noodles. Somen are dried thin vermicelli noodles made mainly from wheat flour. They are most often eaten cold in summer, but are nice in hot soup too. Because Somen are so thin, the cooking time is very fast. And that means they will get soft if left sitting in soup too long.
Ingredients · Servings 4
- 1 bunch Mitsuba leaves (or 2 green onions)
- 4 cups Dashi
- 4 Tbsp Miso paste
- 2 bunches Somen noodles (dried)
Method · 5 min
- Chop Mitsuba leaves.
- Make Dashi broth with a Dashi packet. Or you can use a Dashi packet according to our Dashi recipe. Dissolve Miso paste. Keep warm.
- Meanwhile, boil water in a different pot, and cook dried Somen for a couple of minutes. Drain water.
- Add Somen to the soup, and immediately remove from heat. Top with Mitsuba leaves just before serving.
