Back
COOKING MODE
Ultimate Dashi Somen (Chicken Bone Broth Powder x Hondashi x Kombu Dashi)
Step 1 / 12
0% Complete
1x
Loop
1
Pour 250 ml of cold water into a bowl. The key is to make the soup with cold water rather than boiling it.
Cold water 250 ml
3:40
~1 min
Play Video
Previous
Next
Steps
Ingredients
1
Pour 250 ml of cold water into a bowl. The key is to make the soup with cold water rather than boiling it.
Cold water 250 ml
3:40
~1 min
2
Add 3 teaspoons of chicken bone broth powder, 1/2 teaspoon of kombu dashi, and 1/3 teaspoon of hondashi to the cold water. If you do not have kombu dashi, substitute hondashi.
3:56
~1 min
3
Add 3 shakes of Hi-Me to boost the umami. 3 shakes of Ajinomoto also works.
4:44
4
Add 5 shakes of black pepper, 5 g of grated garlic, 2 pinches of salt, and a little sugar. The garlic can be replaced with 8 shakes of garlic powder.
5:06
~1 min
5
Mix well until the granules are completely dissolved, then drizzle in 1 tablespoon of olive oil. Put it in the refrigerator to chill thoroughly.
5:52
~2 min
6
Start bringing water to a boil for the somen. At the same time, prepare the ice water.
7:09
~5 min
7
While waiting for the water to boil, cut the cucumber into random chunks. You can also break it by hand instead of using a knife.
7:43
~2 min
8
Add 3 g of crumbled nori and 1/2 teaspoon of chicken bone broth powder to the cucumber, massage it in, and lightly drizzle with sesame oil. Add 1 pinch of salt if it needs more flavor.
8:00
~2 min
9
Bring the water to a full boil and cook the somen for just 40 to 45 seconds. Blanch it quickly, in under a minute, which is shorter than the 2 minutes on the package.
9:11
~1 min
10
Drain the cooked somen in a colander and place it in ice water for 1 minute to firm it up completely.
10:45
~1 min
11
Squeeze the water out of the somen firmly, pour over the chilled soup, and serve. Adding a little more olive oil at the end gives it a glistening finish.
11:46
~2 min
12
Drizzle on a little lemon juice to taste for a change of flavor. It gives a refreshing, naengmyeon-like taste.
13:53
1
Step 1
Pour 250 ml of cold water into a bowl. The key is to make the soup with cold water rather than boiling it.
Cold water
250 ml
2
Step 2
Add 3 teaspoons of chicken bone broth powder, 1/2 teaspoon of kombu dashi, and 1/3 teaspoon of hondashi to the cold water. If you do not have kombu dashi, substitute hondashi.
Chicken bone broth powder (marudori gara soup)
3 teaspoons
Kombu dashi (granules)
1/2 teaspoon
Hondashi
1/3 teaspoon
3
Step 3
Add 3 shakes of Hi-Me to boost the umami. 3 shakes of Ajinomoto also works.
Hi-Me (umami seasoning)
3 shakes
4
Step 4
Add 5 shakes of black pepper, 5 g of grated garlic, 2 pinches of salt, and a little sugar. The garlic can be replaced with 8 shakes of garlic powder.
Black pepper
5 shakes
Grated garlic
5 g
Salt
2 pinches
Sugar
a little
5
Step 5
Mix well until the granules are completely dissolved, then drizzle in 1 tablespoon of olive oil. Put it in the refrigerator to chill thoroughly.
Olive oil
1 tablespoon
6
Step 6
Start bringing water to a boil for the somen. At the same time, prepare the ice water.
Ice water
to taste
7
Step 7
While waiting for the water to boil, cut the cucumber into random chunks. You can also break it by hand instead of using a knife.
Cucumber
1 piece
8
Step 8
Add 3 g of crumbled nori and 1/2 teaspoon of chicken bone broth powder to the cucumber, massage it in, and lightly drizzle with sesame oil. Add 1 pinch of salt if it needs more flavor.
Cucumber
1 piece
Crumbled nori
3 g
Chicken bone broth powder (for the salad)
1/2 teaspoon
Sesame oil
a little
Salt (for finishing)
1 pinch
9
Step 9
Bring the water to a full boil and cook the somen for just 40 to 45 seconds. Blanch it quickly, in under a minute, which is shorter than the 2 minutes on the package.
Somen noodles
1 serving
10
Step 10
Drain the cooked somen in a colander and place it in ice water for 1 minute to firm it up completely.
Somen noodles
1 serving
Ice water
to taste
11
Step 11
Squeeze the water out of the somen firmly, pour over the chilled soup, and serve. Adding a little more olive oil at the end gives it a glistening finish.
Somen noodles
1 serving
Olive oil
1 tablespoon
12
Step 12
Drizzle on a little lemon juice to taste for a change of flavor. It gives a refreshing, naengmyeon-like taste.
Lemon juice
to taste
ADD NOTE
Add
TIMER
01
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Next