Somen Noodles with Wakame Soup

Somen Noodles with Wakame Soup

I tried to recreate the wakame soup served at yakiniku (Japanese BBQ) restaurants and added somen noodles. Serve this broth hot or chilled. This time, I topped the noodles with wakame, but you could also mix them into the broth. I added umeboshi on top, but that's optional.

Ingredients: 1 serving

Somen noodles
1 bundle (100 g)
Wakame seaweed (salted)
15 g
Japanese leek
about 15 cm
Sesame oil
1 teaspoon
Chicken stock granules
2 teaspoons
150 ml
Salt and pepper
to taste
White sesame seeds
as needed


1. Wash the wakame well to remove the salt, put into a bowl of water for 10 minutes and drain. Cut into large pieces. Slice the Japanese leek.
2. Heat a pan and pour the sesame oil. Stir fry the wakame and leek for 30 seconds.
3. Add the chicken soup stock powder and water to boil. Season with salt and pepper, and let cool.
4. Cook the somen noodles and rinse well in cold running water. Drain well and put the noodles on a serving plate.
5. Put the other ingredients on the top of the noodles, and pour the soup. Sprinkle the white sesame seeds and chopped umeboshi on top.

Story Behind this Recipe

I was thinking of recipes that uses somen noodles for the upcoming summer heat. But the warm noodles could also be served in the winter.