Hiyashi Somen - Cold Noodles With Dipping Sauce Mark Bittman

• 2 cups dashi, preferably homemade
• 1/2 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 tablespoon dried shrimp (optional)
• 1 pinch salt, to taste
• 300 g somen noodles (3 bundles)
• 2 scallions, trimmed and minced
• 1 teaspoon wasabi (optional)

1. Combine the dashi with the soy sauce, mirin, sugar, and dried shrimp if you're using them in a small saucepan over medium heat. Cook, stirring, just until the sugar is dissolved, then strain the dipping sauce into another container sitting on a bowl of ice to cool (you want it to be between ice cold and room temperature).
2. Bring a large pot of water to a boil and add salt. Drop in the somen and cook for 2 to 4 minutes, until tender, then rinse them in a colander under cold running water.
3. Serve each guest a small bowl of noodles, twisted into a little nest on top of a couple of ice cubes, and a small bowl with 1/2 cup of the dipping sauce scattered with the minced scallion on the side. Pass a little dish of wasabi, if desired, stir into the dipping sauce.

soy sauce, mirin, sugar, shrimp, salt, somen noodles, scallions, wasabi

Taken from www.food.com/recipe/hiyashi-somen-cold-noodles-with-dipping-sauce-mark-bittman-522862 (may not work)