Soy Milk Tantan Somen
ID: 5ec8a7a7...
These somen noodles are served with a rich and savory dipping sauce based on white miso, chicken paitan soup stock, and unsweetened soy milk. By adding tuna and cucumber, you can easily enjoy a satisfying meal that tastes just like authentic Tantanmen.
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🍳 Cooking Flow
In a bowl, combine white miso, ground sesame seeds, and chicken paitan soup base. Gradually add the soy milk, whisking until smooth, then chill. → Add sesame oil, sugar, Hondashi, and salt to the dipping sauce and mix well. → Julienne the cucumber, sprinkle with salt, rub, and squeeze out excess moisture. Drain the oil from the canned tuna. → Boil the somen noodles in hot water for 45 seconds, rinse under cold water, and squeeze out the water firmly. → Plate the noodles and toppings. Serve with the chilled dipping sauce topped with chili oil and pepper (add Doubanjiang if desired).
Cooking Steps
Brief Cooking Order
In a bowl, combine white miso, ground sesame seeds, and chicken paitan soup base. Gradually add the soy milk, whisking until smooth, then chill. → Add sesame oil, sugar, Hondashi, and salt to the dipping sauce and mix well. → Julienne the cucumber, sprinkle with salt, rub, and squeeze out excess moisture. Drain the oil from the canned tuna. → Boil the somen noodles in hot water for 45 seconds, rinse under cold water, and squeeze out the water firmly. → Plate the noodles and toppings. Serve with the chilled dipping sauce topped with chili oil and pepper (add Doubanjiang if desired).
Introduction
These somen noodles are served with a rich and savory dipping sauce based on white miso, chicken paitan soup stock, and unsweetened soy milk. By adding tuna and cucumber, you can easily enjoy a satisfying meal that tastes just like authentic Tantanmen.
Step 1
In a bowl, add white miso (4 tsp), ground sesame seeds (2 tbsp + 2 tsp), and chicken paitan soup base (4 tsp).
Step 2
Add a small amount of unsweetened soy milk (400ml) first and whisk well until the miso is dissolved and free of lumps. Then, mix in the remaining soy milk.
Step 3
Add the seasonings: sesame oil (1 tbsp), sugar (1.5 tsp), Hondashi (1 tsp), and salt (1 pinch), mix well, and keep in the refrigerator to chill.
Step 4
Remove the ends of the cucumber (1 piece), slice diagonally, and then cut into thin strips. Sprinkle with salt (1 pinch), rub it in, let it sit for a moment, and squeeze out the water firmly. Drain the excess oil from the canned tuna (2 cans).
Step 5
Bring a large pot of water to a boil, add the somen noodles (200g) while spreading them out, and boil for about 45 seconds for a firm 'bari-kata' texture.
Ingredients List
Important Notes
💡 If you add all the soy milk at once, it becomes difficult to dissolve the miso. Start by dissolving the miso with a small amount of soy milk to prevent clumps before adding the rest.
⚠️ Boil the somen for a very short 45 seconds and cool in ice water for 1 minute to achieve a firm 'bari-kata' texture.
✨ Make sure to salt and thoroughly squeeze the cucumber to prevent the dipping sauce from becoming diluted, keeping it rich and flavorful until the very last bite.
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