Always check the labels of the products you use.
Method
- 1
Chill. Dipping sauce, heat the soy sauce plus sugar in a pot over a low flame till the mixture is hot plus the sugar is dissolved. Tip in the dashi and bring to the boil over a mid-sized flame. Tip in the bonito flakes plus turn off the heat. Strain the mixture through one sieve lined using cheesecloth. Let the sauce cool, next chill it. This sauce can be kept in a container for a period of 4 days in the fridge. Bring a pot of water to boil. Tip in the somen noodles and cook till the noodles are still firm in the middle, around one minute. Tip the noodles in a colander plus rinse under cold running water, next put the noodles in a bowl of ice water for up in order to an hour. To offer, mound the noodles over a bowl of ice plus dip in the dipping sauce before eating. Offer using your choice of sides plus garnishes.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
- Low fat: 1.7 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.4 g saturated fat per 100 g, 1.4% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 96 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3 g per serving
6 % of the 50 g daily maximum · 12 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 262 kcal |
| Protein | 11.5 g |
| Carbohydrate | 49.7 g |
| of which sugars | 4.9 g |
| of which free sugars | 3 g |
| Fat | 1.6 g |
| of which saturates | 0.4 g |
| Fibre | 2.6 g |
| Salt | 6.6 g |
Protein per 100 kcal
4.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
