Sōmen, in Japanese 素麺 or 索麺 and kana そうめん, are very thin, long, round white wheat flour noodles that have a short cooking time. Unlike most types of Japanese noodles, the dough is not rolled out and cut into strips, but rather stretched. They are usually served cold or in soups.

Preparation: Boil the ingredients in 3 litres of bubbling water without salt for 3 minutes. Then drain, rinse thoroughly under cold water and serve cold or add to hot soup and serve. Alternatively, you can cook the ingredients directly in the soup for 3 minutes.

Storage: Store in a cool, dry place