Healthy Nyumen Recipe: Warm Japanese Somen Noodles with Umami Broth

What is Nyumen? (Hot Somen Noodles)

Nyumen refers to a dish of thin somen noodles served in a warm, flavorful broth. While somen is often enjoyed cold in the summer, Nyumen is a beloved soul food in Japan that is perfect for colder months or when you need a gentle, easy-to-digest meal.

The Secret is in the Noodles

There are two primary ways somen is produced:

Machine-made: Flour and saltwater are kneaded, rolled thin, and cut by a machine.
Hand-stretched (Tenobe): This traditional method involves coating the dough in a small amount of oil and stretching it repeatedly by hand. Hand-stretched noodles are prized for their ability to maintain a firm, pleasant texture even in hot soup.

Key Ingredients

Donko Shiitake: This recipe features thick-capped “Donko” dried shiitake mushrooms. They produce a much richer, more concentrated umami broth than thinner varieties.
Tororo Kombu: Shaved, vinegar-softened kelp that adds a silky texture and oceanic depth.
Kamaboko: A classic Japanese steamed fish cake that adds color and protein.

Nutrition Facts (Per Serving); Nyumen

Calories: 492 kcal
Protein: 27.5g
Fat: 15.3g
Carbohydrates: 63g
Salt Equivalent: 5.8g

Ingredients; Nyumen

Dried Shiitake (Donko): 8g
Chicken: 100g
Somen Noodles: 50g
Green Onion: 40g
Kamaboko: 18g
Tororo Kombu: 1g

For Simmering Chicken & Shiitake (☆):

Soy sauce: 8g | Sugar: 4g | Water: 100g

For the Soup Base (★):

Shiitake soaking liquid: 200g
Soy sauce: 20g | Mirin: 15g | Sake: 5g | Dashi granules: 2g

Nyumen Cooking Instructions

Rehydrate: Soak dried shiitake in 200g of water until soft. (Tip: Soaking them overnight in the refrigerator yields the best flavor). Save the soaking liquid!
Simmer Toppings: Slice the chicken and rehydrated shiitake into bite-sized pieces. Combine with the (☆) ingredients in a small pot. Simmer over medium heat until the liquid has almost evaporated.
Prepare Broth: In a separate pot, combine the (★) ingredients (including the reserved shiitake liquid). Bring to a boil, then keep warm.
Boil Noodles: Cook the somen in boiling water for 1.5 minutes. Drain thoroughly in a colander.
Prep Garnishes: Finely chop the green onions and slice the kamaboko.
Assemble: Place the noodles in a bowl and pour the hot soup over them. Top with the simmered chicken, shiitake, green onions, kamaboko, and a pinch of tororo kombu.

Menu items: Nyumen noodles, Mackerel simmered in miso, Grilled bamboo shoots, Tomato🍅 Check out the recipe for simmered mackerel in miso here.　👉　mackerel stew in miso (Saba misoni)

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!