Nyumen: One-Pot Hot Somen Noodles

Somen is a classic staple on the Japanese summer table, but Nyumen—hot, comforting somen served in a light broth—is just as popular and deeply loved.

This easy recipe comes together quickly in one pot, meaning less mess and minimal cleanup after cooking.

A simple, comforting hot broth with vegetables and protein makes this dish a perfect light meal.Enjoy somen in winter—or anytime you’re craving something warm and comforting.

Ingredients

• 25g carrot

• 25g onion

• 1–2 napa cabbage leaves

• 50g pork belly or your favorite protein

• 1/2 teaspoon sesame oil (Use up to 1 tsp if your protein is less fatty.)

• 700 ml water

• 1bundle of Somen Noodles (In the video, I use J-Basket Japanese Somen Noodles)

• 1 teaspoon dashi powder

• 1–2 teaspoons soy sauce or to taste

• 1 egg

• Chili Oil or Chili Crunch for garnish(optional)

Instructions

1. Preheat a pot over medium heat.

2. Add 1/2 tsp sesame oil and spread it evenly.

3. Add the pork belly and cook until lightly browned.

4. Flip and cook for another 15–20 seconds, then add 700 ml water.

5. Deglaze the pot, scraping up the browned bits from the bottom.

6. Bring to a simmer. Lightly skim off any scum.

7. Add the dashi powder and all the vegetables except the leafy parts of the Napa cabbage.

8. Once it starts to gently boil, cook for 2 minutes.

9. Add 1 bundle (100 g) somen noodles. Gently separate the noodles. Cook according to the package instructions.

10. With 1 minute left, drizzle in the beaten egg and add the leafy cabbage.

11. Gently stir and season with 1–2 tsp soy sauce, to taste.

Cooking Notes

• Use any protein you like—lean pork, chicken, shrimp... (If using tofu, be sure to remove excess water, as it can dilute the flavor of the soup.)

• Each brand of somen has a different salt level, so adjust the amount of soy sauce as needed.