The easy summer meal that balances flavour and nutrition.
Taking inspiration from international flavours, our sprouts, herbs and seeds give this summer meal extra crunch, flavour and goodness.
PREPARATION: 20 MIN | COOKING: 10 MIN | READY IN: 30 MIN
Ingredients (serves 4)
- 6-8 bundles dried somen noodles
Noodle soup base (Mentsuyu)*Ready to use
- ¼ cup mentsuyu (pre-made soup base)
- 1 cup iced water
*Home-made “Mentsuyu” recipe
- 1 cup soy sauce
- 1 cup mirin
- 1tbsp dashi powder
Garnish
- Fried Garlic by Sydney Sprouts
- Fired Shallots by Sydney Sprouts
- Salad Seeds Original Nori by Sydney Sprouts
Fresh Condiments (Traditional, Option One)
- Spring onion
- Wasabi cress microgreens
- Daikon radish (grated)
- Ginger (grated)
Fresh Condiments (Sydney Sprout Version, Option Two)
- Onion sprouts
- Wasabi cress microgreens
- Pink radish microgreens
- Ginger (grated)
Optional Toppings
- Egg omelette (shredded)
- Shitake mushrooms (flavoured)
- Cucumber(julienned)
- Cherry tomatoes
- Ham(julienned)
- Pea sprouts by Sydney Sprouts
Method
To cook the somen noodles
- In a large pot, boil the water.
- Cook the somen noodles like pasta. *Note: it will cook a lot faster than pasta. 1 to 1 ½ minutes. See the package instructions.
- Rinse the somen noodles under cold running water. Once the noodles are cool, place in iced water with cubes to serve.
- Tip: Noodle knots are best made while noodles are still wet.
To cook the mentsuyu noodle soup
- In a saucepan add 1 cup of mirin and cook for 1-2 minutes to take off the alcohol.
- Take off from the heat, then add soy sauce and dashi powder.
- Cool it down and it can keep in a jar for up to 1 month in the refrigerator.
- Use it as adding 3 times more iced water to serve.
Serve
Find your favourite bowls for the garnishes, a large bowl for your somen noodles (on ice) and a platter for colourful and fresh veggies and optional extras.
Meshiagare (aka 'enjoy your meal' in Japanese).
