- 1.6 litres of water
- 6 tsp of dashi powder
- 8 tbsp of soy sauce
- 4 tbsp of mirin
- 400g of somen
- Sea salt
- 2 spring onions, thinly sliced
- Shichimi, optional
- Start by making the dashi. Combine all the dashi ingredients in a saucepan and bring to the boil, then reduce the heat while you cook the noodles.
- Bring a large saucepan of water to the boil with a pinch of salt. Add the noodles and simmer for 2½ minutes (or according to the packet instructions) until al dente. Drain, rinse in cool water, then pour into serving bowls, pour over the hot dashi and top with the spring onions and a sprinkling of shichimi.
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