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Somen noodles (with perilla leaves, pickled plums and soy sauce) | Recipe transcription by Dareuma [Cooking researcher]

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Ingredients

大葉 : 5～10枚
梅干し : 1個
冷水 : 350ml
(A) Soy sauce : 大さじ1
(A) Sugar : 小さじ1
(A) Chicken stock powder : 大さじ1/2
(A) Shavings : 大さじ1/2
(A) Kombucha : 小さじ1/2
(A) Umami seasoning : 4振り
ごま油 : 大さじ1/2
そうめん : 2束
黒コショウ : 適量
鰹節 : 適量

Time required

30minutes

Procedure

1) Cut the ingredients 03:06
Wash the perilla leaves, roll them into balls, and chop them finely.
Remove the seeds from the umeboshi plums and chop them until they become a paste.
2) スープを作る 04:16
Put cold water in a dish and add (A).
Add the chopped ingredients and sesame oil and mix.
Chill in the refrigerator until the noodles are cooked.
3) そうめんを茹でる 05:48
鍋に水(分量外)を適量入れ沸騰させたら、そうめんを加え既定の時間通りに茹でる。
ザルに移したら冷水で洗い、ぬめりと粗熱を取る。
茹でたそうめんを氷水(分量外)に浸して冷やす。
しっかり冷やしたら水気をよく切る。
4) 仕上げる 06:48
冷蔵庫で冷やしておいたスープにそうめんを加え、黒コショウと鰹節を適量乗せたら完成。

Point

・You can use as many shiso leaves as you like.
・If you don't like umeboshi, you don't have to add them.
・Finely crushed bonito flakes can also be used as a substitute for the shavings.
・You can use frozen udon noodles instead of somen noodles, but be sure to rinse the frozen udon noodles in cold water after heating.
- You can add seasonings such as green onions and myoga ginger to taste.