Name: Summertime Sōmen Noodles
Yield: 4 servings
Ingredients: 1 (9.5-ounce) package sōmen noodles; 1 large bowl filled with 1 to 2 cups ice and water; Rice vinegar; Reduced-sodium tamari soy sauce; Sriracha sauce; Katsuobushi (Japanese dried bonito flakes); Negi (green onions, thinly sliced on the bias); Furikake (Japanese seaweed seasoning); Arugula or your favorite leafy greens; Kaiware sprouts (daikon radish sprouts); Gomashio (toasted, salted, crushed sesame seeds); Tofu cubes; Avocado slices

Photo by Chelsea Kyle, Food Styling by Laura Rege

I love a bowl of cold noodles on a hot summer day. Try this simple one-pot dish for your next warm-weather meal.

Recipe information

Yield
4 servings

Ingredients

Noodles:

1 (9.5-ounce) package sōmen noodles

1 large bowl filled with 1 to 2 cups ice and water

Optional toppings (mix and match as you wish):

Rice vinegar

Reduced-sodium tamari soy sauce

Sriracha sauce

Katsuobushi (Japanese dried bonito flakes)

Negi (green onions, thinly sliced on the bias)

Furikake (Japanese seaweed seasoning)

Arugula or your favorite leafy greens

Kaiware sprouts (daikon radish sprouts)

Gomashio (toasted, salted, crushed sesame seeds)

Tofu cubes

Avocado slices

Preparation

Step 1
In a large pot of boiling water, cook the sōmen noodles as directed on the package. Drain the noodles and place them in a large bowl filled with ice and water to serve. Your sōmen noodles will be the highlight of the table, so serve them up in a gorgeous bowl.
Step 2
Serve family-style in the middle of your table. Using tongs or chopsticks, place the noodles into individual bowls, shaking off any residual water before serving.
Step 3
Add your choice of sauces and toppings. I usually top with a touch of shōyu and rice vinegar, and offer a variety of toppings— negi, katsuobushi, arugula, tofu, avocado slices, etc.