Somen
A very thin, thread-like white Japanese noodle made from wheat flour. It is usually boiled, chilled, and eaten with a dipping sauce as a refreshing summer dish; it cooks very quickly. Contains gluten.
What Is Somen?
Somen is a very thin, thread-like white Japanese noodle made from wheat flour, water, and salt. The dough is stretched very thin with a small amount of oil and dried; its thinness means it cooks very quickly.
It is most commonly boiled, chilled in ice water, and eaten dipped in a cold sauce (tsuyu); it is especially refreshing on hot summer days. Somen is also used in hot soup (nyumen).
Somen Nutrition Facts
As a thin wheat noodle, somen is mostly carbohydrate and contains some protein; 100 grams of cooked noodles contain about 125 kcal. Because it is made from wheat flour, it contains gluten. Values are approximate.
How to Eat Somen
As a source of carbohydrates, somen is eaten cold as a noodle dish or in soup, along with vegetables and protein sources. Because it is made from wheat, it is not suitable for people with celiac disease or gluten sensitivity.
This is general information; somen is a food, not a medical treatment.
How to Choose Somen
Good somen is dry and neatly bundled without broken strands, and has a suitable freshness date. Avoid products that are damp, broken or dusty, or have an off smell.
- It should be dry and neatly bundled.
- It should not be broken or dusty.
- Check that the freshness date is suitable.
How to Store Somen
Store dry somen in a sealed container in a cool, dry, dark place for a long time; protect it from moisture. Cooked somen softens very quickly, so eat it right away.
Using Somen in the Kitchen
Somen is most often served cold with a dipping sauce, in hot soup (nyumen), or in noodle salads. Boil it briefly, usually for 1–2 minutes, then rinse it immediately in cold water to remove excess starch so the strands do not stick together.
Why Does Somen Cook So Quickly?
Because it is very thin, heat and water penetrate it quickly; that is why somen usually cooks in 1–2 minutes. Overboiling makes it fall apart and soften, so watch the cooking time.
Frequently Asked Questions
What is the difference between somen and udon?
Both are wheat noodles; somen is thread-thin, while udon is thick. Somen is usually served cold, and udon most often in hot soup.
Is somen gluten-free?
No. Somen is made from wheat flour and contains gluten. People with gluten sensitivity should not eat it.
Why is somen rinsed?
Rinsing it with cold water after boiling removes excess surface starch; this keeps the thin strands from sticking together and helps them stay firm.