Chilled Umeboshi Somen Noodles
Serves 2
2 mins prep
5 mins cook
7 mins total
Chilled umeboshi somen is my favorite summer recipe! A cool bowl of somen noodles topped with tangy, salty-sour umeboshi—it’s light, refreshing, and comes together in under 10 minutes!
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Prepare the Umeboshi: Remove the pits from the umeboshi and mash them into a paste.
Cook Somen Noodles: Boil plenty of water (not listed in the ingredients) in a medium saucepan, add the somen noodles, and cook according to the package instructions (usually 1–2 minutes). Stir the noodles with chopsticks to separate them while cooking. Drain the noodles in a strainer and rinse under cold running water to cool and remove excess starch.
Prepare the Mentusyu: Dilute the mentsuyu with cold water according to the instructions on the bottle (ratios vary by brand).
Serve: Arrange the chilled somen noodles in a bowl. Top with mashed umeboshi and a sprinkle of katsuobushi. Drizzle the diluted mentsuyu over the top and enjoy!
