Cold Somen With Homemade Tsuyu (Noodle Dipping Broth)

Summer somen can be as simple, complex, or whimsical as you like. Melissa Uchiyama

Serves 4

• 8 bundles dried somen (2 bundles per person, depending on appetite)
• Ice cubes
• Tsuyu, for serving (store-bought or homemade, recipe follows)
• Toppings: grated ginger, chopped scallions (or Japanese negi), sliced myoga (Japanese ginger), julienned cucumbers, citrus supremes, julienned shiso leaves, shredded egg omelette, sliced ham or fishcakes, etc.

Bring a large pot of water to a boil. (Do not salt the water.) Add the somen, stirring gently to separate the noodles so they don’t stick, and cook according to package instructions. Be careful not to overcook; the somen will become semi-transparent and ready in a matter of minutes.

Quickly remove from heat, drain in a colander, and rinse under cold running water. Use your hands to wash the noodles as you rinse, to separate the strands and help remove excess starch and oil.