Hakubaku Organic Somen

270 grams

The thinnest among Japanese noodles, almost like vermicelli. Somen is made from organic hard wheat and quick to cook. They are made from a hard organic wheat that gives a distinct texture and a different bite.

Traditionally served cold in Japan, in iced water with a dipping sauce, especially during the hot summer season. It can also be added to stir-fries and soups such as the popular Vietnamese noodle soup, Phở.

By the leading brand of Japanese grain products, Hakubaku Co, established in 1941. Made with premium Australian organic wheat in traditional Japanese recipes to bring the highest quality authentic noodles. Awarded as Export Market Leader in 2017 at the Australian Organic Annual Awards, Hakubaku is also the top Organic Noodle brand in the USA and Australia.

Ingredients: Organic Wheat Flour (98%), Salt (2%), Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.

How to Cook Somen:

Cook in rapid boiling water for 2 minutes (no need for salt and oil).

Drain and rinse with cold water then drain again.

To reheat: briefly submerge in hot water.

Health Benefits:

Noodles are your energy source, your daily portion of carbohydrates to get you going. Somen also provides a good amount of protein, a decent dose of dietary fibre and iron.

•        -Certified organic
•        -Kosher
•        -Halal

Origin: Australia

Storage: Store in a cool dry place, far from sunlight or heat sources.

Shelf life: 3-6 months unopened.

Recipe Suggestion:

Mushroom & Miso Somen Soup
*recipe courtesy of hakubaku.com.au

Ingredients

1.25 L vegetable stock
100 g white miso paste
50 g ginger, finely grated
100 g shiitake mushrooms, sliced
50 g enoki mushrooms, separated
2 x 90 g bundles Hakubaku Organic Somen Noodles
300 g silken tofu*, cut into 2 cm cubs
½ cup edamame
2 spring onions, white & green, julienned
Garnish Sesame seeds

Directions

Prep Time 15 mins Cook Time 25 mins, 4-8 hrs to marinate egg

1. Place vegetable stock into a large saucepan & bring to the boil. Turn down the heat to a
simmer & whisk in miso paste & ginger. Add mushrooms & simmer for 1 min.
2. Prepare somen as per pack instructions.
3. Divide hot somen evenly between 4 serving bowls. Top with tofu & edamame. Pour over the
hot broth & divide the mushrooms between the bowls. Top with spring onion & garnish with
sesame seeds.

Nutrition Facts