Cold Tantan Somen Noodles
ID: fc8491f2...
These Cold Tantan Somen noodles feature a rich, creamy soy milk-based soup paired with savory, spicy ground meat. It's the perfect meal for a hot day. Top with a soft-boiled egg and chili oil for a truly satisfying bowl.
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🍳 Cooking Flow
Dissolve the chicken bouillon powder in a small amount of water using the microwave, then mix in the miso, remaining water, mentsuyu (noodle soup base), ground sesame seeds, and soy milk to create the soup; chill in the refrigerator. → Boil water with salt, boil the eggs for 7.5 minutes, cool in ice water for 10 minutes, then peel and cut in half. → Boil the somen noodles, rinse under cold water, and drain well. → In a frying pan, stir-fry green onions and doubanjiang (chili bean paste) in sesame oil, add the ground meat and cook, then add seasonings (miso, soy sauce, sake, sugar) and stir-fry until the liquid has evaporated to create the meat miso. → Place the somen in a bowl, pour over the soup, and top with the meat miso, soft-boiled egg, green onions, and chili oil.
Cooking Steps
Brief Cooking Order
Dissolve the chicken bouillon powder in a small amount of water using the microwave, then mix in the miso, remaining water, mentsuyu (noodle soup base), ground sesame seeds, and soy milk to create the soup; chill in the refrigerator. → Boil water with salt, boil the eggs for 7.5 minutes, cool in ice water for 10 minutes, then peel and cut in half. → Boil the somen noodles, rinse under cold water, and drain well. → In a frying pan, stir-fry green onions and doubanjiang (chili bean paste) in sesame oil, add the ground meat and cook, then add seasonings (miso, soy sauce, sake, sugar) and stir-fry until the liquid has evaporated to create the meat miso. → Place the somen in a bowl, pour over the soup, and top with the meat miso, soft-boiled egg, green onions, and chili oil.
Introduction
These Cold Tantan Somen noodles feature a rich, creamy soy milk-based soup paired with savory, spicy ground meat. It's the perfect meal for a hot day. Top with a soft-boiled egg and chili oil for a truly satisfying bowl.
Step 1
In a heat-resistant bowl, add the chicken bouillon powder and about 2 tablespoons of the prepared water, then microwave (600W) for 20 seconds to dissolve thoroughly.
Step 2
Add the miso for the soup (1 teaspoon) to the dissolved chicken bouillon and mix well to ensure there are no lumps.
Step 3
Add the remaining water, mentsuyu, ground sesame seeds, and unsweetened soy milk to the bowl, mix well, cover with plastic wrap, and chill in the refrigerator until ready to eat.
Step 4
Boil water in a pot, add salt (1/2 teaspoon), then gently add eggs (that have been out of the refrigerator for about 5 minutes) using a ladle. Boil for 7.5 minutes.
Step 5
Once boiled, transfer immediately to ice water and cool thoroughly for about 10 minutes.
Ingredients List
Important Notes
Chicken bouillon powder does not dissolve easily in cold water, so heating it with a small amount of water in the microwave first is the key to preventing clumps. 💡
Adding salt to the boiling water for eggs helps the egg whites solidify quickly and prevents leaking if the shell happens to crack. Always cool thoroughly in ice water after boiling. ⚠️
After boiling the somen, rubbing them thoroughly under cold running water makes the noodles firm and chewy, and prevents them from sticking together. 🍳
When making the meat miso, adding the seasonings before the ground meat is fully cooked helps the flavor penetrate the meat thoroughly. ✨
The soup, meat miso, and toppings are for 2 servings, but the somen cooked in the video is for 1 serving (100g). Please adjust the amount of somen according to the number of people. 👥
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