Summer in Japan can be brutal. The heat, humidity, and sweat. It’s too easy to lose an appetite on those hot days, but you have to eat and keep your energy up. The remedy? Japanese cold noodles.
Today I’m sharing Cold Tuna and Tomato Somen (ツナとトマトの冷やしそうめん), which takes just 15 minutes to prepare. Give it a try, and you’d know why slurping super cold noodles is a must in Japanese summer.
Japanese Cold Noodles
First, let me introduce a few other cold noodles that are popular in Japan. We basically live off in a variation of these cold noodles all summer long. They are light, refreshing, and yet deliciously flavorful.
- Hiyashi Chuka (Classic)
- Hiyashi Chuka (Sesame Miso Sauce)
- Tsukemen (Dipping Ramen)
- Zaru soba
- Cold somen
What Are Somen Noodles?
Sōmen (素麺,そうめん) are white Japanese noodles made of wheat flour and they are threadlike thin, about 1 mm in diameter. To achieve the fine thin strips, the dough is stretched with the help of vegetable oil and then air-dried.
I love somen noodles for their mild flavor and pair beautifully with endless topping choices and broth. Plus, the noodles need to be cooked for just under 2 minutes! That’s a win when you try to minimize your time in the kitchen.
My Favorite Somen Brand
There are many somen noodle brands available, but the one I grew up eating is Ibonoito (揖保乃糸).
It’s a major brand in Japan, so you should be able to find it at large Japanese grocery stores, on Amazon, or from this this website.
How to Make Cold Tuna and Tomato Somen
Ingredients You’ll Need
- Somen noodles
- Canned Tuna
- Tomato
- Shiso (toppings, optional)
- Condiments: Mentsuyu (noodle soup base), rice vinegar, sugar, sesame oil
Overview: Cooking Steps
- Make the tuna tomato topping and the noodle broth by simply combining ingredients together. Refrigerate them until you’re ready to serve.
- Cook somen noodles and rinse.
- Assemble the chilled noodles and toppings. Pour over the broth and enjoy!
Versatile Somen Recipes
The somen noodles taste rather plain, but the true joy comes from their smooth, refreshing, and slurp-worthy texture.
Today I used tuna and tomato, but feel free to change it up with other summer vegetables. Cucumber and eggplant are just as good. Instead of pouring the broth over as I did here, you could serve the broth separately for dipping.
Once you get a hang of it, you can make cold somen with all kinds of ingredients and sauces. It makes one of the perfect weeknight meals for summer. And we can say ‘give me all the noodles, even on a hot day’!
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Cold Tuna and Tomato Somen
Ingredients
For the Tuna and Tomato Topping
- 1 Tbsp rice vinegar (unseasoned)
- 1 tsp sugar
- ½ (5-ounce) can albacore tuna (preferably packed in olive oil) (70 g; drained)
- 1 tomato (4.6 oz, 130 g)
- ⅛ tsp freshly ground black pepper
- 2 tsp toasted sesame oil
For the Somen Noodles
- 5 shiso leaves (perilla/ooba) (optional; or substitute scallions, basil, mint, or other herbs)
- 7 oz dried somen noodles (4 bundles)
For the Broth
- ⅓ cup mentsuyu (concentrated noodle soup base) (1 part)
- 1 cup water (3 parts)
Instructions
- Gather all the ingredients.
To Make Ahead (optional)
- You can prepare the following steps several hours before you serve. In a medium bowl, combine 1 Tbsp rice vinegar (unseasoned) and 1 tsp sugar and whisk well.
- To the bowl, add ½ (5-ounce) can albacore tuna (preferably packed in olive oil), including the oil. Mix well with the seasonings.
- Cut 1 tomato into 8 wedges, then cut each wedge into 3 pieces (about ½-inch (1.3-cm) cubes).
- Add the tomato cubes into the bowl and season with ⅛ tsp freshly ground black pepper and 2 tsp toasted sesame oil. Toss all together well and keep it chilled in the refrigerator.
- Cut off the stems of 5 shiso leaves (perilla/ooba) and roll them up from the stem side. Cut them into thin julienned strips.
- Fluff them up with your fingers and set them aside.
- Make the noodle broth with ⅓ cup mentsuyu (concentrated noodle soup base) and 1 cup water. Keep it chilled in the refrigerator.
When You Are Ready To Serve
- Bring a large pot of water to a boil. No need to salt the water for somen noodles. Once boiling, add 7 oz dried somen noodles so they are separated (as you would with spaghetti noodles). Cook according to the package instructions, usually 1½–2 minutes.
- Keep stirring to make sure the noodles don‘t stick to each other. Control the heat so the water doesn‘t boil over.
- Once the noodles are done, drain into the colander. Quickly run cold water over the noodles to cool a bit.
- Once the noodles are cool to the touch, knead/rub the noodles between your hands several times under running water. This helps removing any excess oil from the noodles.
- Drain well and serve onto individual plates.
- Top the noodles with the tuna and tomato mixture.
- Pour the broth over the noodles and garnish with shiso leaves.
To Store
- If you have extra tuna and tomato mixture and broth (BEFORE serving), save them separately in airtight containers and store them in the refrigerator for 2–3 days. I recommend cooking noodles right before serving so they don‘t stick together.
Nutrition
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!