Somen spring bowl with sesame

3 years ago

Somen spring bowl with sesame

A simple spring lunch, or light and bright dinner.

Somen spring bowl with sesame

serves 1

one portion somen (90g)
other spring green of your choice

dipping sauce (measurements are very approximate – taste it!)
sesame paste (2 tbsp)
dashi (100 ml)*
soy sauce (1-2 tbsp)
rice vineagar (1 tbsp)
mirin (1 tbsp)

Julienne the greens or slice in bite sized pieces. Whisk together the ingredients for the dipping sauce. Cook the somen and chill immediately in running cold water. Blanc the asparagus in saltet water and chill at once. Place the vegetables on the noodles and the dipping sauce in a small bowl. When eating dip noodles and greens in the sauce before slurping!

*either use powdered or “teabag” version if you can get hold of it, boil with water and let cool. Or make your own: soak konbu (4x4cm) in 500 ml water for 30 min. Slowly bring to an almost boil, remove from heat and add a large handful of bonit flakes. Let soak for another 15 min. Strain and salte to taste. Leave to cool, keeps in the fridge for a couple of days – use for eg. miso soup or other noodle sauces/soups.

(If you’re looking for a more classic Somen recipe I have one in my book The Japanese Table which you can order where you get books)

Somen spring bowl with sesame
Somen spring bowl with sesame
Sofia Hellsten

Sofia Hellsten

Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.

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