Flowing Cold Somen Noodles with Dipping Broth

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Nagashi somen is a beloved Japanese summer tradition where thin wheat noodles cascade down a bamboo chute carried by ice-cold running water. Diners quickly catch the slippery bundles with chopsticks and dip them into a chilled, umami-rich soy-dashi broth for a refreshingly interactive meal. It's the perfect hands-on dish for hot afternoons and outdoor gatherings.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 1.5 gFat
• 0 gSaturated Fat
• 75 gCarbs
• 2 gFiber
• 6 gSugar
• 14 gProtein
• 1180 mgSodium
• 180 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the Dipping Broth (Tsuyu)

• 2 cups dashi (kombu and bonito)
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp granulated sugar
• 1 tbsp rice vinegar

For the Bamboo Chute and Noodles

• 14 oz (400 g) dried somen noodles
• 8 cups cold water, plus extra ice
• 2 halved bamboo poles (or a long clean plastic rain gutter)
• Wooden blocks or stools to create a sloped setup
• 1 large catch bowl or pot

For the Garnishes and Dipping Bowls

• 1/2 cup finely chopped green onions
• 1/3 cup grated daikon radish
• 2 tbsp grated fresh ginger
• 1 tbsp prepared wasabi
• 1 small negi or 2 myoga, thinly sliced (optional)
• 1 lemon or sudachi, cut into wedges
• 4 shallow dipping bowls

Directions

1. Make the dipping broth by combining the dashi, soy sauce, mirin, sugar, and rice vinegar in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves, then remove from heat, cool, and chill in the refrigerator for at least 1 hour.
2. Set up the bamboo chute by placing two stools or wooden blocks at different heights about 18 inches apart. Lay the halved bamboo poles end to end across the supports so they form a gentle downward slope, and position a large bowl or pot at the lower end to catch the flowing water and stray noodles.
3. Bring a large pot of unsalted water to a vigorous boil. Add the somen noodles and cook for 2 to 3 minutes, stirring gently with chopsticks so they do not clump; the noodles should be tender but still slightly firm.
4. Drain the noodles immediately into a colander and rinse thoroughly under cold running water to stop the cooking and wash away excess starch. Transfer to a bowl of ice water and keep them chilled until ready to serve.
5. Divide the chilled dipping broth among 4 shallow bowls. Mound the grated daikon, green onions, ginger, and wasabi beside each bowl or in small shared plates, and add the citrus wedges.
6. Pour a steady stream of ice water into the top of the bamboo chute and let it flow down into the catch bowl. Have diners sit on either side with their dipping bowls and chopsticks ready.
7. Pick up a small bundle of noodles with chopsticks (or your fingers) and gently place them at the high end of the chute. As they glide down, diners race to catch them mid-flow.
8. Dip each bundle into the chilled tsuyu, top with desired garnishes and a squeeze of citrus, and slurp the noodles while cold. Continue with the remaining noodles, refreshing the flowing ice water as needed.

Cook’s Notes

• If real bamboo poles are unavailable, a clean plastic rain gutter from a hardware store makes an excellent substitute for the chute.
• Cook the somen just until tender; overcooked noodles turn soft and become nearly impossible to catch with chopsticks.
• Keep plenty of extra ice on hand to maintain frigid flowing water, especially on hot summer days when the ice melts quickly.
• For a vegetarian version, replace the bonito dashi with a kombu-only dashi or a light shiitake broth.
• Garnishes can be set out family-style so each diner customizes their dipping bowl with daikon, ginger, wasabi, and citrus.

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