Here are the six basic dipping sauces that I use for my cold somen recipes. Because these noodles are typically a summertime dish, the sauces are designed to be whipped up in a snap, without too much work in a hot kitchen! Each dipping sauce recipe makes 4 portions and should be served with 12 ounces of dried somen noodles, cooked and chilled. You can prepare the somen broth ahead of time, and it freezes very well. But be sure to serve the dipping sauces fresh, preparing them just before you cook the noodles. That way you get the best flavors out of the ingredients.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.