A thin, white Japanese noodle made from wheat flour. A yellowish version, called tamago somen, is made with egg yolk. Somen, which is similar to vermicelli, is often served cold during the summer months but is also frequently served in soups.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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