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.
Mushroom & Miso Somen Soup
*recipe courtesy of hakubaku.com.au
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
Prep Time 15 mins Cook Time 25 mins, 4-8 hrs to marinate egg
1. Place the vegetable stock into a large saucepan & bring to a 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.
Organic Wheat Flour (98%), Salt (2%), Water
*Allergen information: contains wheat gluten. Manufactured on shared equipment with soy, egg, and buckwheat.
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 fiber and iron.
- -Certified organic
Storage: Store in a cool dry place, far from sunlight or heat sources.
Shelf life: 3-6 months unopened.