Somyeon are delicate Asian noodles that can be prepared in a multitude of ways. This comforting soup is a great option for a rainy day and is made from the ubiquitous and savory Japanese broth known as dashi. The soy adds a depth to the soup that is an excellent counterpoint for the bright black pepper. Don’t skimp on the scallions!
Place water and dashi into a medium pot set over medium high heat and bring to a bare simmer. After 20 minutes, turn off heat and place dashi aside to let it steep. In a large pot, bring water to a boil over high heat.
Set a medium sauté pan over medium-low heat. Add the oil and when it begins to shimmer, add the garlic. Cook, stirring often for 3 minutes, until it softens and becomes fragrant.
Transfer the garlic to the pot with the dashi, return to heat, and add the raw shiitake mushrooms, carrots, and onions to the boiling dashi. Cook, stirring, for 5-7 minutes, until all the vegetables are tender and just cooked through.
Add the soy sauce, salt, and pepper and stir to blend. It will be quite peppery. Turn off heat, cover, and keep warm on the stove.
Cook the noodles in the boiling water for 2 minutes, until just tender.
Transfer to a colander and rinse with hot water to remove exterior starch.
Drain the noodles in a colander and divide evenly into 2 large bowls.
Ladle 2 cups of hot broth over each portion. Top with sliced scallions and serve immediately.
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