Chilled Somen Noodles with Grilled Salmon


SomenIce-cold somen noodles are a traditional hot-weather Japanese dish. Usually they are served with a dipping sauce on the side. Grab some noodles with your chopsticks, dip, and eat. Delicious, but messy. I love eating cold somen noodles, but I usually end up with little drops of sauce splattered all over my shirt!

So here is nice alternative. Cold somen noodles get topped with a generous ladle of chilled sauce, fresh vegetables, picked ginger, and a piece of marinated, grilled salmon.

What a perfect dinner for a hot summer night.

You’ll need a few specialty ingredients to make this recipe. Mirin, low-sodium soy sauce, pickled ginger and somen noodles should all be available in the Asian section of most grocery stores. I also use dashi powder. It’s the cheaters way to make dashi, which is a mild Japanese fish broth. Dashi powder can be found at Japanese grocery stores but may be hard to find elsewhere. The packets seem to last forever, so if you run across dashi powder, buy buy a box. It will come in handy every once in a while.


You’ll need these ingredients…

If you can’t find dashi powder, you can always make it from scratch or use half beef broth & half water with a teaspoon of sugar thrown in (a tasty substitute, even though it’s not quite authentic).


Green onions & pea pods from my garden, picked ginger, salmon marinating, and cold somen noodles.

To make this one-dish meal, you’ll need to make the sauce and marinate the salmon about two hours before you plan to eat. The rest of the meal comes together pretty quickly. Prep the vegetables while the grill is heating up and cook the noodles while the fish is on the grill. Assemble everything just before serving and enjoy a beautiful Japanese-inspired summer dinner.

Chilled Somen Noodles with Grilled Salmon
Recipe Type: One Dish Meal, Hot Weather Food, Seafood
Cuisine: Japanese Inspired
Author: A Passionate Plate
Serves: 4
This is a simple, refreshing one-dish meal to serve on a hot summer evening. For best results, plan ahead and make the sauce and marinate the salmon two hours before you plan to eat. Note: If you can’t find dashi powder, you can make dashi from scratch or substitute 3/4 cup beef stock, 3/4 cup water & 1 tsp. sugar for the water and dashi powder in this recipe.
  • 1 lb. wild Alaskan salmon fillet, skin-on
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 3 Tbsp. chopped fresh ginger
  • 1 Tbsp. sugar
  • 1 and 1/2 cups water
  • 1 to 2 tsp. dashi powder
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 1 tsp. sugar
  • 12 oz. somen noodles
  • 1 small carrot, peeled and shredded
  • 1/2 cucumber, peeled, halved, sliced
  • 1 cup snow peas, sliced on the diagonal
  • 4 small green onions, thinly sliced
  • 1/4 cup pickled ginger, chopped
  2. In a medium sauce pan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 Tbsp. ginger and 1 Tbsp. sugar. Bring to a boil then immediately remove from heat. Cool marinade to room temperature.
  3. Remove the pin bones from the salmon if desired.
  4. Cut the fillet into four individual pieces, leaving the skin on.
  5. Place the salmon in a shallow pan and cover with the cooled marinade. Refrigerate for two hours.
  7. In a medium sauce pan, combine 1 and 1/2 cups water, 1 to 2 tsp. dashi powder (depending on your taste), 1/2 cup low-sodium soy sauce. 1/4 cup mirin, and 1 tsp. sugar. Bring to a boil, remove from heat, and place in the refrigerator for at least 1 hour to chill.
  9. Heat coals or a gas grill to medium high. Cook the salmon, skin side down, until it is done to your likeness. (To get grill marks, you’ll need to flip the salmon skin side up).
  11. While the grill is heating, bring a large pot of water to a boil. Once the salmon is on the grill, add the somen noodles to the boiling water and cook for 3 minutes until they are tender. Rinse very well in cold water. Drain, but leave the noodles a little wet so they don’t dry out and stick together.
  13. Toss the vegetables and pickled ginger together in a small bowl with a splash of sauce.
  14. Divide the noodles evenly among 4 bowls. Ladle sauce over each. Top with vegetables and a piece of grilled salmon, skin removed.



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  2. Oh my gosh. This looks amazing.

  3. Marie says:

    mmmmm – LOVE cold somen noodles – have you tried the buckwheat ones? (soba). My mom is Japanese and these have always been so tasty and refreshing in hot weather!

    • MaryMiller says:

      Hi, Marie – I love buckwheat Soba noodles, too! I got introduced to them on a visit to Japan several years ago. I love the nutty taste of the buckwheat. I think they would substitute very well in this recipe.

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