Recipe
Super Easy! Ramen or Somen? Transform Somen with a Twist! Chef Masutani's Ramen-Style Somen
Ingredients
- 2bundles somen noodles (50g per bundle, 100g total)
- 3tbsp soy sauce
- 1tsp Chinese soup stock powder
- 1tsp grated ginger
- 1tsp grated garlic
- 280mlmentsuyu (straight/undiluted)
- 200mlwater
- Kamaboko(fish cake), to taste
- Sesameoil, a pinch
- Choppedgreen onions, to taste
- Icecubes, to taste
About "Chilled Ramen-Style Somen"
This refreshing summer noodle recipe features somen served in a ramen-style soup. Simply microwave soy sauce and Chinese soup stock to dissolve, then mix with mentsuyu, water, grated garlic, and grated ginger to create the soup. A final drizzle of sesame oil enhances the Chinese-style aroma, making it look and taste just like shoyu ramen. Topped with kamaboko (fish cake), green onions, and ice cubes, it's a visually cooling and delicious dish. It's also a fantastic way to use up leftover mentsuyu.
Introduction to 桝谷のSimple is best →
Tips for Making "Chilled Ramen-Style Somen"
-
Seasoning
- Microwaving the soy sauce and Chinese soup stock powder (600W for 1 minute) to dissolve them completely ensures the stock mixes evenly into the soup.
-
Soup
- Using straight mentsuyu as a base provides a savory Japanese dashi flavor, while adding garlic, ginger, sesame oil, and Chinese soup stock creates a ramen-like Chinese flavor profile.
-
Finishing
- Drizzling a small amount of sesame oil at the end adds a savory aroma, further enhancing the ramen-like experience.
-
Finishing
- Adding a few ice cubes keeps the dish cold and gives the chilled ramen-style somen a visually refreshing look.
-
Prep
- After boiling the somen, chill it thoroughly in cold water and drain well to prevent the soup from becoming diluted.
Ingredients for "Chilled Ramen-Style Somen"
11 items* Tap ingredient names to find on Amazon
How to Make "Chilled Ramen-Style Somen"
- 1
Combine 3 tbsp soy sauce and 1 tsp Chinese soup stock powder in a microwave-safe bowl. Cover with plastic wrap and microwave (600W) for 1 minute, then stir well to dissolve the soup stock.
- 2
In a bowl or ramen bowl, combine the sauce from step 1, 280ml straight mentsuyu, 200ml water, 1 tsp grated garlic, and 1 tsp grated ginger. Mix well to make the soup. Divide evenly into two bowls as this makes 2 servings.
- 3
Slice the kamaboko into thin half-moon shapes.
- 4
Boil 2 bundles of somen noodles in boiling water according to the package instructions.
- 5
Rinse the cooked somen thoroughly under cold running water to cool and firm them up, then drain well.
- 6
Pour the soup from step 2 into the serving bowls and add the well-drained somen noodles.
- 7
Top with chopped green onions and kamaboko, then drizzle a small amount of sesame oil over the top.
- 8
Add a few ice cubes and serve.
Detailed Commentary on "Chilled Ramen-Style Somen"
* Content organized by topics from the video.
Grumbling About Ohno-kun and the Treat Story
The video starts with Chef Masutani's energetic greeting, 'Good morning! Good evening!' After mentioning the recent hot weather, Chef Masutani shares a story about treating his staff member, Ohno-kun, to Chinese food. He playfully grumbles about how no one even pretended to reach for their wallets, assuming the older Chef Masutani would pay. When encouraged to 'eat up!', Ohno-kun, who still has a massive appetite in his 30s, ate without hesitation, eventually joking, 'I'm not just clearing leftovers...' Chef Masutani laughs and teases, 'What kind of upbringing did you have?' He warms up the set by joking that next time he treats Ohno-kun, he'll only offer him two pieces of bamboo shoots and ask, 'Are you hungry? Do you want to eat this?'
Simple Ingredients for Ramen-Style Somen
This recipe introduces 'Ramen-Style Somen,' which dramatically transforms standard somen noodles with just a few tweaks. The ingredients are simple: 3 tbsp soy sauce, 1 tsp Chinese soup stock, 100g somen noodles, chopped green onions, kamaboko (fish cake—Chef Masutani's favorite), 1 tsp each of grated garlic and ginger (tubes are fine), 280ml straight mentsuyu, and a pinch of sesame oil to finish. During the ingredient introduction, Chef Masutani mistakenly calls the sesame oil 'olive oil,' prompting a quick correction from the staff. This playful banter highlights the recipe's charm: creating an authentic ramen flavor using everyday pantry staples.
Microwaving the Sauce and Boiling Somen
The cooking process is incredibly simple and fast. First, combine the soy sauce and Chinese soup stock in a microwave-safe container, cover with plastic wrap, and microwave at 600W for about 1 minute to dissolve the stock. Next, boil 2 bundles of somen noodles according to the package instructions. Chef Masutani boasts that this recipe is so quick it could be filmed in a single uncut shot. However, the staff teases him, saying, 'We're keeping the bamboo shoot story uncut too, so we can't edit it out,' making him smile wryly and say, 'Do we really have to use that? I'm already tired of it.' While the somen is boiling, slice the kamaboko into thin half-moon shapes for the topping.
Making the Soup and Plating the Noodles
While the cooked somen is cooling in cold water, prepare the soup in the serving bowls. Divide the microwaved soy sauce and Chinese soup stock mixture evenly into the bowls. Pour in the straight mentsuyu and add water (100ml per bowl). Chef Masutani then makes a surprising confession: 'Actually, I've never made this dish before. That's what makes it fun!' He adds the grated garlic and ginger to the soup, mixes well, and tastes it, proudly exclaiming, 'This is it, perfect!' Once the somen is chilled and thoroughly drained, add it to the bowls. The thin noodles swimming in the soup look exactly like shoyu ramen.
Toppings, Ice, and the Final Touch
Top the plated somen with plenty of chopped green onions and the sliced kamaboko. You can also customize the toppings with chashu pork or other favorites. Drizzle a small amount of sesame oil over the top to release a savory Chinese-style aroma, instantly boosting the ramen feel. Chef Masutani proudly holds up the bowl to the camera and declares, 'Done!'—only to immediately stop and say, 'Wait, sorry, let's do that again!' He had forgotten to add the ice cubes to keep it cold. After adding a few ice cubes, the visually refreshing 'Summer Chilled Ramen-Style Somen' is finally complete.
Tasting and Using Leftover Mentsuyu
Kao-chan from Osteria Lucca and staff member At-chan taste the finished dish. Taking a bite, Kao-chan raves, 'This is totally ramen!' While the mentsuyu base provides a savory Japanese dashi flavor, the addition of garlic, ginger, sesame oil, and Chinese soup stock completely transforms it into a ramen taste. Chef Masutani explains the inspiration behind the recipe: 'I often hear that people have leftover mentsuyu they can't finish, so I created this recipe to use it up deliciously.' The video wraps up with some fun family banter about his son being excited by plain white rice and a discussion about the amount of ketchup used when making omurice with red five-grain rice, ending with a preview of the next episode.
About 桝谷のSimple is best
桝谷のSimple is best
10.5万人 subscribers ・ イタリアン
* Opens YouTube channel
* Subscriber count is as of article creation and may differ from the current number.
