Chilled Kimchi Somen with Tsuyu Broth
A Refreshing Japanese-Inspired Cold Noodle Dish Featuring Kimchi
Beat the summer heat with this delightful Kimchi Somen, a Japanese-style cold noodle dish served with a savory tsuyu broth. Topped with vibrant kimchi, this meal is incredibly refreshing and perfect for light summer dining. The combination of the umami-rich tsuyu and the spicy tang of kimchi creates a harmonious and satisfying bowl.
Ingredients- Somen noodles, 2 servings (approx. 200-250g)
- Eggs, 2 large
- Fresh perilla leaves (깻잎), 4 leaves
- Kimchi, to taste (well-fermented recommended)
- Toasted sesame seeds, a pinch
- Roasted seaweed (gim/nori), a small amount
Tsuyu Broth- Tsuyu (or concentrated tsuyu) 150ml + Cold water 150ml (Total 300ml, adjust according to tsuyu product’s dilution instructions)
- Tsuyu (or concentrated tsuyu) 150ml + Cold water 150ml (Total 300ml, adjust according to tsuyu product’s dilution instructions)
Cooking Instructions
Step 1
First, prepare the tsuyu broth. Dilute the tsuyu with cold water according to the product’s instructions (often a 1:1 ratio, but check the packaging). Place the prepared tsuyu broth in the refrigerator to chill thoroughly. A well-chilled broth is key to the refreshing taste of this dish!
Step 2
Let’s make the egg garnish. Separate the egg yolks and whites. Cook each into a thin omelet (jidan). Once completely cooled, slice them into fine julienne strips. The contrast between the yellow and white will add visual appeal.
Step 3
Wash the perilla leaves thoroughly and pat them dry. Slice them into very thin shreds. The fragrant aroma of the perilla leaves will add freshness to the somen. Slicing them thinly enhances both texture and presentation.
Step 4
Boil the somen noodles in plenty of water. Stir gently with chopsticks to prevent sticking. Once the noodles are cooked (usually 3-4 minutes), immediately drain them and rinse thoroughly under cold running water to remove excess starch. Drain completely. This step ensures the noodles are perfectly chewy and won’t become mushy.
Step 5
Now, assemble the dish beautifully in a serving bowl. Place the drained somen noodles in the bowl. Arrange the julienned egg garnish, sliced perilla leaves, and your desired amount of kimchi on top. Finally, sprinkle with crumbled roasted seaweed and toasted sesame seeds.
Step 6
Finally, pour the chilled tsuyu broth generously over the noodles. The cold broth will infuse the noodles, making them even more delicious. For an extra kick, you can add a little kimchi juice to your preference. Enjoy your refreshing meal!
