Cucumber Cold Somen Noodles with Shaulan Steenson

somen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Prepare a bowl with ice water to cool it down.

Chop shiso into squares.

Chop myoga (young ginger) finely.

Use only the stems of mitsuba and reserve the leaves for another use.

Chop spring onions finely, using only the green part.

Add ice cubes to the chopped garnish mix.

Peel and slice ginger into small pieces, aiming for a brunoise cut.

Grate wasabi using a grater.

Remove the top of the cucumber and peel a bit of the skin for better texture.

Cut the cucumber in half and remove some seeds to reduce bitterness.

Grate the cucumber and drain excess water over the sink.

Prepare the sauce by mixing strong dashi, a drop of mirin, a drop of soy sauce, and a little salt.

Add sesame seeds to the sauce mixture.

Incorporate grated wasabi, shiso, and ginger into the sauce.

Add a little more salt to season the sauce.

Add a drop of vinegar for acidity to the sauce.

Cool down the mixture slightly before adding the somen noodles.

Place the somen noodles in the bottom of the chilled bowl and pour the remaining sauce over the top.

Drain the garnished vegetables before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens