Cold Somen-Japanese Food

Cold Somen-Japanese Food:

Boiled and chilled somen (wheat thin noodles) are served with soup and various toppings dive. It is a popular summer meal.

Ingredients:

3/4 lb - 1 lb dried somen noodles, born diving sauce, 1 1/2 cup kombu and Katsuobushi (dried bonito flakes) dashi, 1/4 cup soy sauce, 1/4 cup Mirin seasoned born, for Toppings, grated ginger, thinly sliced, shiso leaves, thinly sliced roofed cut ginger and So on.

Preparation:

Mirin seasoned in a saucepan and heat to set. Add soy sauce and dashi soup stock in the Pan and bring to a boil. Stop the heat. The sauce to cool down. Boil water in a large skillet. Add dried somen noodles in the boiling water noodles with chopsticks, stirring gently. Cook somen noodles, follow the instructions in the package. Usually it takes a few minutes to cook. If it is necessary to add overflow to prevent little cold water into the pan. In a colander, drain somen and cool under running water. Wash the noodles with your hands under running water. Cold serve somen in a large bowl well drained. They serve DIP sauce in individual cups and put some surface, such as grated Giner, shiso leaves and roofed strips on the side.