I cooked Organic chasoba in Japanese miso soup a few days back. I still have a few packets of Japanese miso soup base left. I havent got a chance to cook the organic somen. So, i made some for lunch.
All the steps are the same. And here, you can see the cooked Organic somen being chilled in a bowl of filtered cold water. It’s an important step. You know, cooked noodles have that slimy feel to it. The organic somen has a wonderful texture. It’s smooth and has a perfect bite to it.
And this is the Organic somen in Japanese miso soup which i cooked for lunch yesterday. I added two crabsticks to it as i was really hungry. Oishi desu ne….
