Akagi dried somen noodles are extremely quick to cook fine noodles, best enjoyed cold with a bonito-based dipping sauce. Or if you prefer, just use the somen noodles like an instant noodle and simmer in stock with mushrooms and very finely sliced meat or vegetables.
To cook the dried somen noodles
Bring a pan of water to boil (for 90g noodles use 1L of water)
Add noodles to the pan and simmer for 3 minutes
Drain and wash immediately in cold water.
Serve cold with a dipping sauce (tsuyu), a blend of dashi stock, soy sauce and sweet mirin rice wine.
Photo is for illustration purposes only.