Soy Milk Tan Tan Somen Noodles
ID: c2ae0206...
This is an ultra-rich chilled Tan Tan Somen dish made with a base of soy milk, chicken paitan soup, and white miso. It’s easy to prepare without using mentsuyu (noodle soup base) and topped with cucumber and tuna for a highly satisfying meal.
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🍳 Cooking Flow
Mix the seasonings and soy milk in a bowl to make the dipping sauce and chill in the refrigerator → Julienne the cucumber, salt it, and squeeze out excess moisture → Boil the somen noodles for 45 seconds, rinse under cold running water and ice water, then drain well → Arrange the somen, cucumber, and tuna on a plate, and serve with the dipping sauce drizzled with chili oil
Cooking Steps
Brief Cooking Order
Mix the seasonings and soy milk in a bowl to make the dipping sauce and chill in the refrigerator → Julienne the cucumber, salt it, and squeeze out excess moisture → Boil the somen noodles for 45 seconds, rinse under cold running water and ice water, then drain well → Arrange the somen, cucumber, and tuna on a plate, and serve with the dipping sauce drizzled with chili oil
Introduction
This is an ultra-rich chilled Tan Tan Somen dish made with a base of soy milk, chicken paitan soup, and white miso. It’s easy to prepare without using mentsuyu (noodle soup base) and topped with cucumber and tuna for a highly satisfying meal.
Step 1
In a bowl, combine the white miso, chicken paitan soup base, ground sesame seeds, soy milk, sesame oil, Hondashi, and salt (1 pinch), and whisk well until smooth.
Step 2
Place the prepared dipping sauce into the refrigerator to chill thoroughly.
Step 3
Thinly slice the cucumber diagonally, then cut into thin strips. Sprinkle with salt (1 pinch), rub it in, let sit for 1-2 minutes, then firmly squeeze out the moisture by hand.
Step 4
Boil a pot of water and cook the somen for 45 seconds until firm. Drain, rinse under running water, soak in ice water for 1 minute to firm up, then squeeze out the water well.
Step 5
Place the somen in a serving bowl and top with the squeezed cucumber and drained canned tuna.
Ingredients List
Important Notes
💡 Boil the somen for 45 seconds instead of the usual 2 minutes for an 'al dente' (firm) texture, and firm it up in ice water for a chewy bite.
⚠️ Make sure to thoroughly squeeze the moisture out of the cucumber and somen; this keeps the dipping sauce from becoming diluted and maintains its rich flavor.
🔥 If you like it spicy, add Doubanjiang (chili bean paste) midway through to enjoy a flavor change.
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