The Japanese eat somen noodles a lot, especially in the summer time. If we have cold somen noodles for lunch, my mom usually makes this recipe for dinner. It’s very light and good as a side or even a midnight snack.

Yield: 4 small bowls
Time: 10 minutes

Ingredients

1 bundle of somen noodles (1/4 lb)
1/3 lb soft tofu (cut into cubes) 1/4 cup green onion (chopped)

Spices

3 cup dashi soup (or 2 tsp hon-dashi (soup stock powder) in 3 cup of water)
2 tbsp miso

Preparation

Boil soumen for 2 minutes and strain
Boil dashi soup, add miso, and mix
Add somen and tofu, heat untill boil
Serve with green onion

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