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Eat Clean: Summer Somen Salad

summer somen salad

When the weather heats up, I often find it a challenge to cook something tasty without spending too much time over the stove. Those warm summer days drain my productivity and I’m less inclined to shop for groceries or spend 30 minutes cooking. But when all the frozen and pre-prepared food has dwindled, I get pretty resourceful and I start uncovering some gems in my pantry.

Like somen.

Somen is one of the cheapest and simplest dishes to make. A cousin to instant ramen, it’s lighter and healthier since it doesn’t have a lot of preservatives and additives in the noodles. It’s one of the dishes that I lived off of in college and it’s one of my comfort foods.

Having somen brings back memories of dinners with the windows open, lights off, fan blowing, and lots of laughter and cheeky banter among friends. It’s a reminder that sometimes, simple dishes and good friends make for the best and most memorable meals.

Ingredients (Serving – 1 person):

  • 1/3 – 1/4 package of somen
  • 1/2 cup somen soup base
  • 1 cup red leaf lettuce (shredded)
  • 1 roma tomato (chopped)
  • 1 sprig of green onion (chopped)
  • 1 egg (scrambled)


  1. Chop and cut all vegetables.
  2. Scramble eggs, pour into heated pan for a pancake shape. When it’s cooked, remove from heat and cut into strips.
  3. Boil water in a pot. Add somen and wait for 2-3 minutes. Drain and rinse with cold water.
  4. Assemble vegetables, add egg, and put somen on top.
  5. Pour somen soup base in a small bowl.
  6. Dip somen into soup base and eat with salad.

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