Tomato Tuna Somen Noodles

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Cold Tomato Tuna Somen – A Refreshing Cold Noodle Recipe for Summer

As the days get warmer, there’s nothing more satisfying than a chilled bowl of noodles. In Japan, somen noodles are a summertime staple—thin, white noodles made from wheat flour that cook quickly and cool down easily. Traditionally enjoyed with a soy sauce and dashi dipping sauce, somen is versatile enough for all kinds of refreshing toppings.

Today’s recipe is a twist on the classic: Tomato Tuna Somen. Juicy tomatoes, savory canned tuna, and aromatic shiso leaves come together in a light, flavorful sauce that’s perfect for a quick lunch or a lazy summer dinner. The best part? It’s incredibly easy to make and ready in under 10 minutes.

Why You'll Love This Dish

Cold Tomato Tuna Somen is everything you want in a summer dish—light, savory, cooling, and incredibly satisfying. It’s a great way to enjoy pantry staples like canned tuna in a new and refreshing way. Whether you're preparing lunch for yourself or a quick dinner for the family, this easy somen bowl might become your new seasonal favorite.

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RECIPE

Servings: 2

Time: 10 min

Ingredients:

• 2 servings somen noodles

• 1 ripe tomato

• 1 can tuna (in oil or water, drained)

• 3–4 shiso leaves (or substitute with basil if unavailable)

• 2 tbsp mentsuyu (concentrated noodle soup base)

• 2 tbsp water

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

• 1 tbsp grated ginger

My Kitchen Tools:

Cooking Pot

Instructions:

1. Prep the ingredients
   Dice the tomato into small pieces and finely chop the shiso leaves.

2. Make the sauce
   In a medium bowl, combine the drained tuna, chopped tomato, mentsuyu, water, sesame oil, sesame seeds, and grated ginger. Mix gently.

3. Cook the somen
   Bring a pot of water to a boil and cook the somen noodles according to the package instructions (usually 1.5–2 minutes).

   Drain and rinse well under cold running water to stop the cooking and remove excess starch.

4. Combine and serve
   Add the cold somen noodles to the sauce bowl and toss until well coated.

5. Garnish and enjoy
   Top with chopped shiso leaves and an extra sprinkle of sesame seeds if you like. Serve immediately while cold.

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Tips & Variations

• Make it spicier: Add a dash of chili oil or shichimi togarashi for a kick.

• Add more veggies: Cucumbers or sliced okra make great additions for extra crunch.

• No shiso? Basil or a bit of mint can bring a similar freshness.