Enjoy making somen noodle soup 5 bottles (Mineta, best before October 2025)
Find your perfect cup of soup with dashi and soy sauce
Shokunin Shoyu No.
Recommendations for homemade somen noodle soup
Speaking of summer, you'll be longing for smooth somen noodles. Why not also pay special attention to the noodle soup?
Homemade somen soup, made by combining dashi, soy sauce, and mirin, can be completely different every time with just a slight change in the mixture. Because the individual characteristics of the ingredients overlap, even the small worry of "Which flavor should I make today?" may turn into something fun.
The golden ratio of exquisite soup
Mr. Ogasawara of Ogasawara Mirin in Hekinan City, Aichi Prefecture, loudly proclaims, "Our noodle soup is excellent, with a ratio of dashi, mirin, and soy sauce of 4:1:1!" He adds, "The noodle soup made by my wife is particularly high quality."
So I decided to try it with several different soy sauces, and it seemed like the golden ratio changed slightly depending on the type of soy sauce.
Basic recipe
1. Prepare a combined stock using kelp and bonito. 2. Heat mirin in a pot to evaporate the alcohol. 3. Add the stock and soy sauce to the pot and simmer over low heat for 2-3 minutes. 4. Once cooled, chill in the refrigerator.
Recommended ratios and characteristics of each soy sauce
・For dark soy sauce, the best balance is dashi: mirin: soy sauce = 5:1:1.
It has a nice sweetness and a mellow taste that you won't get tired of eating.
・For tamari soy sauce <br>We recommend a ratio of dashi: mirin: soy sauce = 4:1:1.
It's rich and delicious, so you can keep eating the somen noodles for a long time.
・When using white soy sauce or light soy sauce, the sweetness will come to the forefront, so adjust the amount of mirin and dashi to your liking.
Two-year aged soy sauce from Okamoto Soy Sauce (Hiroshima Prefecture)
This soy sauce, which has been carefully aged for two years in wooden barrels, is characterized by a moderate saltiness, deep umami flavor, and a nostalgic, rounded aroma. When used in somen noodle soup, it goes well with dashi and brings out the rich, deep flavor that is characteristic of soy sauce. It is also recommended for those trying to make homemade soup for the first time.
Finished with a ratio of 5 parts dashi, 1 part mirin, and 1 part dark soy sauce, it's a refined soup with no off-flavors that you won't tire of even if you eat it every day. On hot days, it pairs perfectly with plenty of ice and condiments like green onions and shiso leaves. I feel that it's the kind of thing that can add a special touch to a "home-style" dish.
Owari Tamari / Marumata Shoten (Aichi Prefecture)
This thick and rich tamari soy sauce has been carefully aged for three years. The rich flavor and umami of the soybeans really stands out. It's rich and has a punchy soybean taste, and it's a must-try for those who like soups with a strong dashi stock.
The best ratio is 4 parts dashi, 1 part mirin, and 1 part tamari soy sauce. If you leave it chilled, the thickness and flavor will become more pronounced over time, and there were days when I honestly thought I could drink alcohol on its own. I like to pair it with somen noodles topped with bold ingredients like fried eggplant or chicken. It's perfect for a slightly indulgent weekend lunch.
Mine Takara / Ogasawara Mirin Brewery (Aichi Prefecture)
Miminetakara was surprised to discover that the impression of the soup can change so much depending on the mirin used. This authentic mirin is made using traditional methods. Its appeal lies in its refined sweetness, rich flavor, and gorgeous aroma.
Adding it to somen noodle soup rounds out the sharpness of the dashi and soy sauce, adding a mellowness and richness. The refined sweetness and deep richness gently envelop the clear dashi and soy sauce, creating a luxurious and delicate soup. Having delicious mirin always in your home makes you feel like you're one step closer to becoming a good cook.
Dashi soy sauce that can be easily used by simply diluting it with water
Even in the midst of busy days, you want to eat some delicious somen noodles quickly. At times like these, dashi soy sauce and noodle soup are truly a lifesaver. Simply mix with water or ice, and anyone can easily enjoy authentic flavors, and the greatest appeal is that you can adjust the strength of the flavor to your liking. The condiments and variations are endless, and it's useful not only for chilled noodles, but also as a sauce for vegetables and cold tofu.
However, I feel like there are quite a lot of people who are a little tired of the large noodle soup bases they buy at their usual supermarket, or who feel like they haven't yet found the noodle soup base that makes them think, "This is it!"
The two dashi soy sauces we will introduce next are sure to satisfy even those who want to "taste something a step further." While they are convenient for everyday use, we hope that you will be surprised at how different your usual summer somen noodles can be when you use different soy sauces.
Soup / Sasanaga Brewery (Iwate Prefecture)
If you're craving the classic, timeless taste of mentsuyu, this is the one to go for. The rich aroma of bonito stock is comforting. The balance of dashi, soy sauce, and mirin is perfect, and it's not overpowering, making it extremely easy to use. Another appealing feature is that it's diluted, so you can adjust the strength to your liking based on your mood that day and the amount of condiments you add. It's a versatile product that will have both children and adults asking for more. Just having one bottle in your refrigerator in the summer will give you a sense of security.
Jet Black / Yamakawa Brewery (Gifu Prefecture)
Today, you want a simple yet delicious dipping sauce. On days like these, "Jet Black" is perfect. This rich dashi soy sauce, with the sweetness and flavor of shiitake mushrooms and kelp, is ready to serve simply by diluting it with water or ice. Because it has such a strong umami flavor, I like to add flavor oil, ground sesame, or even chili oil to add a twist. If you're someone who doesn't want to compromise on flavor even when it comes to saving time, I highly recommend giving it a try. In addition to somen noodles, it also tastes great poured directly over chilled tofu or avocado.
Enjoy summer meals with somen noodle soup
Instead of thinking, "Is somen okay today?", think, "Which flavor should I go for today? What condiments should I pair it with?" and choose according to your mood and your family's preferences - this is one of the little pleasures. Soy sauce and mirin have many different faces, and their individual characteristics will add color and richness to your summer dinner table. We hope you will try and find your own "my bowl."
However, I think there are many people like this.
"Making somen soup is a bit of a challenge."
"I just want something easy to mix with water."
"Somen is only somen if it can be eaten quickly and easily."
Of course, we also have a set recommended for you! Please take a look at this as well.
Text: Miho Matano (Shokunin Soy Sauce)
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