Chilled miso somen soup

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A very simply lunch, for a busy hot day.

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Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.

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In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.

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Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :

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Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).

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Carrot tsuyu for hand-pulled somen noodles

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Today somen, Japanese Summer chilled vermicelli, with two particularities.

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I have finer and better noodles than average. They are more expensive because they are still made traditionally.

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手延そうめん tenobe somen. Hand-pulled vermicelli noodles.
On the site of the brand 揖保乃糸Ibonoito (click here) you can see old prints of hand-making of these noddles. They have been introduced in Japan from China hundreds of years ago.

Here is a series of videos on how they are actually made now. Yes, there are 11 videos. Needless to say I’m not going to make mines so soon.

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I have seen this in a shop. I made carrot juice to make the tsuyu (dipping sauce). I’ve simply added grate fresh young ginger and a little shoyu soy sauce to the juice.

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Garnishing items : goya squash, red sweet chili, molokheya leaves, eringi tsukemono and tomato agar.
It’s called kake-somen or bukakke-somen when you pour the tsuyu on top.

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Sudachi somen

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Somen + Sudachi = Freshness.
Here is another simple Summer meal.

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Tsuyu dip with eringi sudachi tsukemono.

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Natto with freshly grated wasabi.

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Island fish, somen chilled vermicelli and rape blossoms…

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A slice of tai (seabream)cooked nearly like a dessert, with warm cake flavors : vanilla, almond… Chilled noodles. Greens. Natto. That makes a hot day lunch.

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I first stir-fried the renkon (lotus root, sliced) and onion (sliced), put them aside. Then in the same pan, the fish with a little bit of star anise, salted. In a cup, I mixed saffron, vanilla powder, water, a pinch of sugar. 1/4 ts of potato starch. I’ve added to the fish when it was cooked, turned 2 or 3 times while reheating on low heat. I finished with a few drop of almond oil.

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Steamed na-no-hana (rape blossoms) with sesame seeds.

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Somen : thin wheat vermicelli. It’s boiled, refreshed in fresh water and served in a bowl of iced water. Next to it a dipping sauce : dashi (fish broth), black rice vinegar, onion et soy sauce.

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Another little side, natto with nira (garlic chives) and onion.

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Fresh somen

The most refreshing food ever invented ?

A hot Summer Japanese lunch.

Somen :
These thin white wheat vermicelli are cooled and served in iced water.

Somen and tusyu (cool soup).

Toppings : Negi leeks, sesame, pickled ginger.

Cubes of firm tasty momen tofu.

Konnyaku sashimi with a vinegar miso sesame sauce.