- Cook somen noodles in boiling water for one to two minutes until done, or according to package directions. Drain and pat dry.
- Dip one end of the noodles into a bowl filled with beet juice (or red wine), and let sit for five minutes.
- In a saucepan over medium heat, mix vegetable broth, garlic, ginger, soy sauce, and rice vinegar. Bring to a simmer for two minutes, and then remove from heat.
- Divide noodles among six bowls, ladling each bowl with half a cup of broth. Garnish each serving with scallions, sesame seeds, and pickled ginger.
- Pasta, Main Dishes
- 6 servings