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Cold Summer Noodles
(Hiyashi Somen)
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| What You Need: |
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A 16-ounce package of somen (thin noodles)
12 to 18 ice cubes
1˝ cups menrui no dashi
1 tablespoon finely grated, scraped fresh ginger
1 tablespoon thinly sliced scallions
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| How To Cook: |
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1. In a 3- to 4-quart pot, bring 2 quarts of water to a boil. Add the noodles, return to the boil and, stirring occasionally, cook the noodles for 6 to 7 minutes, or until very soft.
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2. Drain the noodles in a colander and run cold water over them for about 5 minutes. Drain again and divide the noodles equally among 6 serving bowls.
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3. Drop 2 or 3 ice cubes into each bowl. Serve the noodles with individual bowls of clipping sauce and 6 little dishes with ˝ teaspoon of grated ginger and ˝ teaspoon sliced scallions in each.
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4. Traditionally the ginger and scallion are mixed into the noodles to the individual diner's taste.
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