Photograph of the finished Nyumen

Japan · Mì somen nước dùng nóng Nyumen

Nyumen

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Somen noodles Somen noodles 1.4 lb
  • Photograph of Dried flounder Dried flounder 2.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Spinach Spinach 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Ginger Ginger 1.7 oz

Method

  1. 1 Simmer the dried halibut kombu broth for 12 minutes, then season with soy sauce and mirin.
  2. 2 Soak the shiitake mushrooms for 25 minutes, then cook them in the broth for 10 minutes.
  3. 3 Boil somen separately for exactly 80 seconds, then rinse with cold water and squeeze out the starch.
  4. 4 Boil somen separately, not in the broth, because somen releases a lot of starch and will make the broth cloudy.
  5. 5 Rinse the noodles with hot water and then arrange them in a bowl.
  6. 6 Pour hot broth over the vegetables, then add blanched spinach, poached egg, and shredded ginger.

With an appliance

  • Microwave 27 min

    Replace the mushroom cooking step in step 2: add the soaked mushrooms to the broth in a partially covered bowl, microwave at 800W for 7 minutes; a faster 3 minutes will soften the mushrooms evenly and the broth will evaporate less without needing to constantly monitor the heat. Step 3 still involves boiling the somen separately for 80 seconds to prevent the broth from becoming cloudy.

Start cooking