Somen noodles topped with plenty of vegetables
Ingredients (for 2 people)
- 4 bundles of somen noodles
1/2 medium tomato
- 1/2 eggplant
2 okra pods
- Condiments such as perilla leaves and myoga ginger, as needed
Frying oil (appropriate amount)
- Soy sauce 20ml [Noodle soup]
Sake 100ml [Noodle soup]
- Mirin 100ml [Noodle soup]
10cm of kelp [Noodle soup]
- 30g dried bonito flakes [noodle soup]
1 tablespoon Made in Romania Acacia Honey [Noodle soup]
How to make it
1(Making the noodle soup) Put all the ingredients for the noodle soup except for the bonito flakes into a pot and heat.
Once boiling, turn off the heat, add the bonito flakes and let sit for about 20 minutes.
Strain through a colander lined with paper towels and allow to cool.
2Cut the eggplant into round slices, rub the okra on a board and make cuts with a knife, and cut the tomatoes into bite-sized pieces.
3Heat frying oil in a pan and deep fry the eggplant and okra.
4Boil the somen noodles and chill them in iced water, drain them and place them in a bowl, then top with the tomatoes and ③.
5Pour the noodle soup over the dish and sprinkle on your favorite condiments to finish.
※One point advice
The noodle soup is twice as concentrated. If you put it in a clean storage jar, you can store it in the refrigerator for about 10 days.