Name: 2 Next-Gen Somen Noodle Arrangements (Chicken Miso Shrimp Nyumen & Light Enoki Nyumen)
Cuisine: 和食
Ingredients: [Chicken Miso Shrimp Nyumen (Serves 1)]; Somen noodles (Ibo no Ito) 1 bundle; Chicken thigh 50g; Olive oil 20g (for cooking) + 10g (for finishing); Garlic 1/2 clove; Miso 20g; White scallion to taste; Peeled shrimp 50g; Salt 1/2 tsp; Water 600ml; Pepper to taste; [Light Enoki Nyumen (Serves 1)]; Somen noodles (Ibo no Ito) 1 bundle; Enoki mushrooms 1/2 pack; Olive oil 20g; Garlic 1 clove; Fish sauce 15ml; White scallion to taste; Ponzu 10ml; Unsalted butter 10g; Water 600ml; Pepper to taste

About "2 Next-Gen Somen Noodle Arrangements (Chicken Miso Shrimp Nyumen & Light Enoki Nyumen)"

The world's best pasta chef introduces two next-gen nyumen (warm somen) recipes using Ibo no Ito somen noodles. The first is a charred miso soup made with chicken and peeled shrimp, and the second is a fish sauce-flavored nyumen featuring dry-roasted enoki mushrooms that mimic the texture of scallops. Both require simple prep and unique heating techniques, making them exquisite dishes to enjoy year-round, not just in summer.

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Tips for Making "2 Next-Gen Somen Noodle Arrangements (Chicken Miso Shrimp Nyumen & Light Enoki Nyumen)"

Heat control
- Char the miso on the bottom of a non-Teflon pot to draw out the umami
Heat control
- Dry-roast the enoki without oil for 4 to 5 minutes to concentrate moisture and umami
Prep
- Boil the somen briefly (1 minute), rinse under running water, and chill in ice water to keep them firm
Seasoning
- Cook the fish sauce thoroughly to burn off any raw smell, leaving only richness and umami

Ingredients for "2 Next-Gen Somen Noodle Arrangements (Chicken Miso Shrimp Nyumen & Light Enoki Nyumen)"

22 items

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[ChickenMiso Shrimp Nyumen (Serves 1)]
Somennoodles (Ibo no Ito) 1 bundle
Chickenthigh 50g
Oliveoil 20g (for cooking) + 10g (for finishing)
Garlic1/2 clove
Miso20g
Whitescallion to taste
Peeledshrimp 50g
Salt1/2 tsp
Water600ml
Pepperto taste
[LightEnoki Nyumen (Serves 1)]
Somennoodles (Ibo no Ito) 1 bundle
Enokimushrooms 1/2 pack
Oliveoil 20g
Garlic1 clove
Fishsauce 15ml
Whitescallion to taste
Ponzu10ml
Unsaltedbutter 10g
Water600ml
Pepperto taste

How to Make "2 Next-Gen Somen Noodle Arrangements (Chicken Miso Shrimp Nyumen & Light Enoki Nyumen)"

1
[Chicken Miso Shrimp Nyumen]
2
Prep the garlic
Finely mince 1/2 clove of garlic and place it in the cooking pot.
Mincing very finely helps release more aroma
3
Make garlic-infused oil
Add 20g of olive oil to the pot with the minced garlic, and heat slowly over low heat to infuse the oil with the aroma.
Heating slowly over low heat draws out the aroma
4
Add shrimp to extract umami
Add 50g of peeled shrimp, cooking it as if making a shrimp ajillo. Heat over medium heat until the moisture is fully cooked out and the garlic is lightly golden.
It is crucial to cook off the moisture from the shrimpUse the garlic turning golden as your cue
5
Char the miso to create umami
Add 20g of miso and let it stick and char slightly on the bottom of a non-Teflon pot (such as aluminum or stainless steel). The miso stuck to the bottom turns into incredible umami.
Use a non-Teflon potLetting it stick and char on the bottom is key
6
Make the soup
Add 600ml of hot water, scraping up the charred bits from the bottom, then add 50g of chicken thigh and 1/2 tsp of salt. Simmer gently over low heat for 5 minutes.
Carefully scrape off the charred bitsSimmer slowly over low heat to draw out the umami
7
Boil the somen
While the soup is simmering, boil 1 bundle of somen noodles for 1 minute. Once boiled, rinse off the surface starch under running water, then chill thoroughly in ice water.
Keep the boiling time short (1 minute)Chill in ice water to maintain a firm texture
8
Assemble and serve
Add the chilled somen to the warm soup to heat it through briefly, then transfer to a bowl. Slice the chicken thinly to top like chicken chashu, and garnish with white scallion and pepper. Finish with a drizzle of 10g of olive oil.
Slicing the chicken thinly makes it easier to eat
9
[Light Enoki Nyumen]
10
Prep the enoki mushrooms
Cut off the tough ends of the enoki mushrooms and chop them into 2cm pieces. Thoroughly loosen them by hand and place them in a frying pan.
Make sure to remove the tough ends completelyLoosening them ensures even cooking
11
Prep the garlic
Mince 1 clove of garlic and set it aside on a separate plate.
Mince finely
12
Dry-roast the enoki to concentrate flavor
Place the enoki in a non-stick frying pan and dry-roast over medium heat for 4 to 5 minutes without any oil. Cook off the moisture completely to concentrate the umami to the limit. Heat until they soften and take on a fragrant, golden-brown color.
Do not use oilDry-roast over medium heat for 4 to 5 minutesIt is crucial to completely cook off the moisture
13
Add garlic and oil
Add the minced garlic and 20g of olive oil to the dried-out enoki, and sauté thoroughly.
The enoki begins to look like scallops
14
Flavor with fish sauce
Add 15ml of fish sauce and sauté further. Cook the fish sauce thoroughly to burn off any raw smell, leaving behind only its unique richness and umami.
Cook thoroughly until any raw smell is gone
15
Make the soup
Once everything is well combined, add 600ml of hot water and bring to a boil. This creates an exquisite soup bursting with seafood umami.
Adding the water all at once helps release the aroma
16
Boil the somen
Boil 1 bundle of somen noodles for 1 minute. Once boiled, rinse under running water, then chill thoroughly in ice water.
Keep the boiling time short (1 minute)Chill in ice water to maintain a firm texture
17
Assemble and serve
Add the well-drained somen to the warm soup to heat through briefly, then transfer to a bowl. Garnish with white scallion and pepper, and top with 10g of unsalted butter.
The butter is the key finishing touchMelting it into the piping hot soup spreads the aroma

Food Science

Why This Dish Tastes So Good

In the 'Chicken Miso Shrimp Nyumen,' the inosinate in the chicken combines with the glutamate in the miso, while in the 'Light Enoki Nyumen,' the guanylate in the enoki combines with the glutamate in the fish sauce, creating an umami synergy that produces a deep richness. Additionally, adding ponzu to the Light Enoki Nyumen introduces acidity, balancing the five basic tastes and giving the dish a clean, refreshing finish.

Umami compoundsBalance of the five tastes

Detailed Commentary on "2 Next-Gen Somen Noodle Arrangements (Chicken Miso Shrimp Nyumen & Light Enoki Nyumen)"

* Content organized by topics from the video.

Next-Gen Somen Arrangements with Ibo no Ito

The world's best pasta chef introduces two somen arrangement recipes that can be enjoyed year-round, not just in summer. The somen of choice is, of course, the classic Ibo no Ito. The first dish is a warm nyumen packed with the umami of chicken and shrimp. The ingredients are chicken thigh, garlic, miso, peeled shrimp, olive oil, salt, white scallion, pepper, and somen noodles. The prep is incredibly simple: just finely mince garlic. Place the minced garlic directly into the cooking pot. The simplicity of the prep is one of this recipe's main charms. It's easy to make and aims for an addictive, delicious flavor.

Exquisite Soup with Shrimp and Charred Miso

Add plenty of olive oil to the minced garlic in the pot and heat slowly over low heat to infuse the aroma. Next, add the peeled shrimp, drawing out their umami and aroma into the oil as if making a shrimp ajillo. Cook until the moisture is thoroughly evaporated, and once the garlic is lightly golden, add the miso. We are using white miso here, but any miso you have at home works fine. The most crucial point here is to let the miso stick and char slightly on the bottom of the pot. We recommend using a non-Teflon pot made of aluminum or stainless steel, as the miso stuck to the bottom transforms into incredible umami. Add 600ml of hot water, scraping up the charred bits, then add the chicken thigh and salt and simmer gently over low heat for 5 minutes.

Transforming into a Familiar, Addictive Taste

While the soup is simmering, boil the somen noodles. We are using 4 bundles for 2 servings. Since they will be combined with a warm soup, keep the boiling time short at 1 minute. Once boiled, rinse off the surface starch under running water and chill thoroughly in ice water; this ensures the noodles retain their firm texture even in a warm soup. Add the chilled somen to the warm soup to heat through briefly, then transfer to a bowl. Thinly slice the chicken cooked in the soup to top like chicken chashu, and garnish with white scallion and pepper to finish. Upon tasting, the combination of shrimp umami and rich miso creates an addictive flavor reminiscent of "that famous cup noodle" everyone has had. The assistant who tasted it was full of praise for the firm noodles and delicious soup.

Enoki Takes Center Stage in the Second Recipe

Next, the second dish is a surprising nyumen arrangement featuring the humble enoki mushroom as the star. The ingredients are enoki mushrooms, garlic, fish sauce, ponzu, unsalted butter, olive oil, white scallion, pepper, and somen noodles. For prep, cut off the tough ends of the enoki and chop them into small pieces about 2cm long. Thoroughly loosen the chopped enoki by hand and place them in a frying pan. Next, mince the garlic and set it aside on a separate plate. This recipe also requires very little prep, allowing you to move to cooking incredibly fast. It's an amazing recipe where enoki undergoes a dramatic transformation.

Dry-Roasting Enoki to Mimic Scallop Umami

The key to cooking is dry-roasting the enoki in a frying pan without any oil. Using a non-stick frying pan, sauté them thoroughly over medium heat for 4 to 5 minutes to completely cook off the moisture and concentrate the umami to the absolute limit. Once they lose their moisture, soften, and take on a fragrant, golden-brown color, add the minced garlic and olive oil. Sautéed thoroughly, the enoki miraculously transforms to mimic the appearance and texture of scallop adductor muscles. Add fish sauce and sauté further. Cooking the fish sauce thoroughly burns off any raw smell, leaving behind only its unique richness and umami. Once everything is well combined, add 600ml of hot water and bring to a boil to create an exquisite soup bursting with seafood umami.

Butter-Scented Luxury Chinese-Style Nyumen

Once the soup is ready, just like the first dish, boil the somen noodles for 1 minute, rinse under running water, and chill thoroughly in ice water. Add the well-drained somen to the warm soup to heat through briefly, then transfer to a bowl. Garnish with white scallion and pepper, and top with unsalted butter, which is the key to this recipe. As the butter melts into the piping hot soup, a luxurious aroma spreads, reminiscent of shark fin soup served at the end of a high-end Chinese meal, or scallops grilled with butter and soy sauce. The assistant who tasted it was astonished by the quality, exclaiming, 'It's just enoki, but it tastes unbelievably like scallop umami!' It is a highly satisfying bowl that is also perfect as a late-night meal after drinking.

About 弓削啓太（YUGETUBE）

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