Chilled Somen Noodles with Toppings

A refreshing and light Japanese noodle dish perfect for hot days, featuring chilled somen noodles topped with fresh vegetables and a savory sauce.

Ingredients
- Somen noodles: 4 bundles
- Cucumber: 1
- Cherry tomatoes: 4
- Okra: 4
- Shiso leaves (Japanese perilla): 2 leaves
- Kinshi tamago (thinly sliced egg crepe): from 2 eggs
- Rehydrated wakame seaweed: 5g (0.18 oz)
- Sauce
- Water: 300ml (10.1 fl oz)
- Soy sauce: 2 teaspoons
- Mirin (a sweet Japanese rice wine): 2 teaspoons
- Sake (Japanese rice wine): 2 teaspoons
- Salt koji powder with dashi: 1 small packet
Preparation
- Prepare the sauce by mixing the ingredients together and heating them briefly. Allow the sauce to cool.
- Cook the somen noodles according to the package instructions, then rinse under cold water to chill.
- Slice the cucumber, cherry tomatoes, okra, shiso leaves, and kinshi tamago.
- Arrange the somen noodles on a serving plate, top with the sliced vegetables, kinshi tamago, and rehydrated wakame. Pour the cooled sauce over the top before serving.

If you cannot find shiso leaves, basil can be used as a substitute, though the flavor will differ.

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