Somen
A very thin, thread-like white Japanese noodle made from wheat flour. Usually boiled, chilled, and eaten with a dipping sauce as a refreshing summer dish; cooks very quickly. Contains gluten.
What Is Somen?
Somen is a Japanese noodle made from wheat flour, water, and salt, thread-like in thinness and white in color. It is produced by stretching the dough into very thin strands with the help of a little oil and then drying it; thanks to its thin structure, it cooks very quickly.
Its best-known use is boiled, cooled with ice water, and dipped into a cold dipping sauce (tsuyu); in this way it's a refreshing dish especially for hot summer days. It's also used in hot soup (nyumen).
Nutritional Values of Somen
As a thin wheat noodle, somen contains mostly carbohydrates and some protein; 100 grams of the cooked product contains about 125 kcal. Since it's made from wheat flour, it contains gluten. Values are approximate.
How Should Somen Be Consumed?
As a carbohydrate source, somen is consumed as cold noodles or in soup form, along with vegetables and protein sources. Since it's made from wheat, it is not suitable for those with celiac disease or gluten sensitivity.
This information is general; somen is a food, not a substitute for medical treatment.
How Is Somen Selected?
Good somen is dry, in unbroken and neat bundles, clean, and within its freshness date. Moistened, broken-dusty, or off-smelling products are not preferred.
- Should be dry and in neat bundles
- Should not be broken-dusty
- Should be within its freshness date
How Is Somen Stored?
Dry somen is stored for a long time in a closed container in a cool, dry, and dark place; it must be protected from moisture. Cooked somen softens very quickly and should be consumed immediately.
Using Somen in the Kitchen
Somen is used most often as cold noodles (with dipping sauce), hot soup (nyumen), and in noodle salads. It's boiled in boiling water for a very short time (usually one to two minutes), then immediately rinsed in cold water to remove excess starch; this keeps the strands from sticking together.
Why Does Somen Cook So Quickly?
Since it's very thin, heat and water penetrate it quickly; that's why somen generally cooks in one to two minutes. Overboiling breaks it apart and softens it, so timing is watched carefully.
Frequently Asked Questions
What's the difference between somen and udon?
Both are wheat noodles; somen is thread-thin, while udon is thick. Somen is generally served cold, udon mostly in hot soup.
Is somen gluten-free?
No; somen is made from wheat flour and contains gluten. Those with gluten sensitivity should not consume it.
Why is somen rinsed?
Rinsing with cold water after boiling removes excess surface starch; this prevents the thin strands from sticking together and keeps their texture firm.