Somen-Tsuyu with Shiitake stems.

Somen and Shiitake go very well together, so there are many ways to combine them.
- Add the Shiitake broth to the Somen-Tsuyu (Soup Base for Somen Noodles).
- Cook your own Somen-Tsuyu from Shiitake broth.
- Add slice braised Shiitake to Somen-Tsuyu. (photo)
- Eat slice braised Shiitake as a garnish with Somen.
- Add Shiitake to leftover Somen to cook Somen-Chanpuru (Okinawan stir-fry dish)

The easiest way is using Shiitake broth to dilute the concentrated Somen-Tsuyu.
Here are some tips to make it more delicious. Boil the Shiitake broth for about 10 minutes to reduce its strong aroma. 10 minutes of boiling will remove the strong smell of the Shiitake and make the Umami taste even stronger.

In particular, when you get high-quality Somen noodles, you will want to make your Somen-Tsuyu from scratch because the ready-made Somen-Tsuyu will not match the high-quality noodles.
In Kyoto, people cook Somen-Tsuyu by hand using Shiitake broth. That's Kyoto, the capital of gastronomy!.

Ingredients (4 people) (1.5 h)

  • 20 Dried shiitake mushroom stem -A
  • 200ml Soy sauce -A
  • 20g Dried bonito flakes -A
  • 1cm × 10cm Kombu-A
  • 200ml Sake
  • 200ml Mirin


Soak the dried shiitake mushroom stems in soy sauce for at least 1 hour.
Put sake and mirin in a pot, heat, and simmer for about 10 minutes to remove the alcohol.
Add A to the pan and bring to a boil again, then lower the heat and simmer for 2 to 3 minutes.
Strain the liquid through a strainer and you are done.
Dilute 2 to 3 times for Tsuke-tsuyu and 3 to 4 times for Kake-tsuyu.


Tsuke-tsuyu = dipping sauce

Kake-tsuyu = hot noodle soup broth

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