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Chilled Somen Noodles with Vegetable Soup

Refreshing flavor of chilled noodle cooking whets your appetite in hot Japanese Summer.

Using a variety of ingredients in soup is recommended nutritionally.


Ingredients@i4 servingsj

  1. 500g of Somen noodle (dried), 8 prawns,

    200g of boneless chicken breast,

    200g of boneless chicken breast,

    4 dried Chinese mushrooms, 2 eggplants,

    1 cucumber, 1/3 tsp. of salt

  2. 4 cups of water, 2 tsp. of Dashi-no-moto(Japanese powdered stock), 1 tbsp. of Mirin,  2 tbsp. of soy sauce, 1 tsp. of salt

  3. 1 tbsp. of grated ginger,

    5 leaves of O-ba (beefsteak plant leaf)



  1. Soak the dried mushrooms in the water of (B) to soften.

    Cut the chicken and the egg plants into a bite sized pieces.

    Peel the prawns and remove veins. Squeeze the soaked mushrooms and cut thinly.

    Slice the cucumber thinly,
    prinkle the salt, leave 5 minutes and squeeze out.

     Chop the O-ba thinly. Put the ingredients of
    iBj, the chicken, the eggplants and the prawns into a pan, and boil.

    Remove from the heat and chill. Add the cucumber.

  2. Cook Somen noodles in a large pot of boiling water.

    Do not overcook. Drain and rinse well under running cold water.

    Place the Somen noodles in each serving bowl

  3. Add the soup of (1) to the Somen.

    Put the ginger and O-ba on top.

    Note:  Using ready-made Somen –Tsuyu(B) sold at supermarkets is convenient(Water Somen-Tsuyu down to your taste.)