4 bundles of somen noodles
1 inch piece of ginger
Pink and white kamaboko, sliced thinly
For Dipping Sauce:
2 ½ cups dashi
½ cup dark shoyu
4 tbsp mirin
(1) Bring a large pot of water to a roiling boil. Prepare the noodles (each bundle is one serving), according to the package directions. Somen water is not used, so you can dump out the water into a colander and immediately run the somen under cool running water, tossing until cool.
(2) Fill 4 large bowls with cold water, and place a few ice cubes in each. Place a quarter of the somen in each bowl, and top with the sliced kamaboko. Grate the ginger and serve with noodle dipping sauce.
)3) Serves 4
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