そうめん（夏野菜冷やしぶっかけそうめん）｜ちゃらりんこクックさんのレシピ書き起こし

Cut the tomatoes into cubes and put them in a bowl.
Add vinegar, mix, and chill in the refrigerator for 10 minutes.
Cut the cucumber and myoga into thin strips, and cut off the roots of the radish sprouts.

Drain the canned tuna and remove the contents to a plate.
Mix with mayonnaise.
Add the mentsuyu and water to the tomato from step 1 and put it in the refrigerator.

Put about 2L of water (not listed) in a pot and put it on the fire.
When it boils, add somen noodles and umeboshi.
Turn off the heat, cover and leave for 5 minutes.
After 5 minutes, drain the water, wash well with running water, and tighten with ice water (not listed).

Put only the mentsuyu from step 2 on a plate and add the somen noodles.
Topped with umeboshi pulp, tomato, tuna mayonnaise, cucumber, myoga ginger, and radish sprouts.
Finished with ground sesame.