Tanabata Somen (Star Festival Noodles)
七夕そうめん · Tanabata Somen
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Tanabata, the Star Festival on July 7, is when somen noodles traditionally appear on Japanese tables - the thin white strands are said to look like the Milky Way that separates the festival's two star-crossed lovers. In preschool kitchens we turn the dish into a little night sky: star-shaped carrots, okra rounds that look like tiny green stars, sweet corn and red tomato scattered over chilled noodles in a lightly seasoned dashi broth. It is cool and slurpable on a hot July day, and the colorful toppings mean even children who usually push vegetables aside pick them up one by one.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gsomen noodlesVery thin dried Japanese wheat noodles that cook in about 2 minutes. Substitute: Angel hair pasta or thin rice vermicelli.
- 30 gtomato
- 7.5 gokra
- 15 gcarrot
- 10.5 gwhole kernel corn (canned or frozen)
Seasonings
- 150 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 3 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 3 gsoy sauce
- 0.4 gsalt
About the Japanese ingredients in this recipe
- somen noodles (そうめん)
- Very thin dried Japanese wheat noodles that cook in about 2 minutes. Substitute: Angel hair pasta or thin rice vermicelli.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Bring the dashi stock to a boil and add the seasonings. Once it returns to a boil, turn off the heat and let the broth cool.
- 2
Break the somen noodles in half and boil them. Rinse under cold running water to cool.
- 3
Blanch the tomato in boiling water to peel it, then cut into 1 cm dice. It releases liquid once cut, so keep it in a strainer until you are ready to serve.
- 4
Slice the okra into rounds and cut the carrot into star shapes with a cutter. Boil the okra, carrot and corn separately (canned corn needs no heating), then rinse under cold running water to cool.
- 5
Place the boiled somen in bowls, pour over the broth from step 1, and arrange the toppings from steps 3 and 4 on top so the colors show nicely.
If the tomato sits in the hot water too long while you blanch it for peeling, it soaks up water, so lift it out as soon as the skin starts to split and curl back.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 184.5 kcal | 369 kcal | 184.5 kcal |
| Protein | 5.9 g | 11.7 g | 5.9 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 39.8 g | 79.5 g | 39.8 g |
| Fiber | 2.7 g | 5.4 g | 2.7 g |
| Salt equivalent | 2.7 g | 5.4 g | 2.7 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 303 mg | 606 mg | 303 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 184.5 kcal | 5.9 g | 0.5 g | 39.8 g | 2.7 g | 2.7 g | 27 mg | 0.3 mg | 303 mg |
| 1 adult serving | 369 kcal | 11.7 g | 0.9 g | 79.5 g | 5.4 g | 5.4 g | 54 mg | 0.6 mg | 606 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
