Cold Somen with Ume & Seaweed
A cold, slimy, and slurp-able bowl of noodles that you’ll find yourself making again and again through the summer.
scallion
2-3 shiso umeboshi
somen tsuyu
2 packets mozuku seaweed
Ingredients:
2 servings somen
sesame seeds
1/2 a large cucumber
Instructions:
Start by julienning the cucumber, finely chopping the ume into a paste, and finely chopping the scallion.
1.
Cook the somen noodles in boiling water until done, then rinse under cold water and shock in an ice bath.
2.
In a bowl, combine the seaweed packets, ume, scallion, 2 servings of somen tsuyu concentrate (+ water), sesame seeds, and mix.
3.
Next, toss in your noodles and give them a good mix to incorporate all of the ingredients.
4.
Plate by placing the noodles into a new bowl, pour over the soup base mixture, then top with cucumber and a few ice cubes.
5.
Notes: The mozuku seaweed can usually be found in the frozen section of japanese groceries.
Shiso and bonito flakes also make great additions!
