During the cold season in Japan, somen are usually put into a hot soup instead of being served with a cold dipping sauce.
For the dashi
1.6 litres of water
6 tsp of dashi powder
8 tbsp of soy sauce
4 tbsp of mirin
For the noodles
400g of somen
2 spring onions, thinly sliced
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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