Summer Heirloom Tomato Somen

Ingredients

• 1 Heirloom Tomato (250-300g)
• 0.5 Small Onion (80g ish)
• 12.5 g Cilantro (10-15g)
• 0.5 tsp Salt
• 0.5 tbsp Lemon or Yuzu juice
• 1 tbsp Extra virgin olive oil
• 150 ml Mentsuyu (Concentrated noodle soup base)
• Black pepper (as much as you like)
• 2 bundle Somen noodles (Standard serving size for 2 people)

Steps

1. 1

   Dice the heirloom tomato into bite-sized pieces and finely chop the small onion and cilantro.

2. 2

   In a large mixing bowl, combine the diced tomato, chopped onion, and cilantro.

3. 3

   Add the salt, lemon or yuzu juice, extra virgin olive oil, and mentsuyu to the bowl. Mix well to combine all the flavors.

4. 4

   Bring a pot of water to a boil and cook the somen noodles according to the package instructions (usually 2 minutes).

5. 5

   Drain the noodles and rinse them thoroughly under cold running water, rubbing them gently to remove excess starch. Drain well.

6. 6

   Divide the chilled somen noodles into two serving bowls.

7. 7

   Pour the tomato and mentsuyu mixture over the noodles.

8. 8

   Finish with a generous amount of freshly cracked black pepper. Add a drizzle of chili oil if you prefer a spicy kick.

Notes

If you like spicy, a drizzle of chili oil would be great too. The creator mentions using their own homemade mentsuyu recipe from Substack, but store-bought works fine.

Nutrition per serving

• main
• vegetarian
• noodles
• summer
• japanese
• quick meal
• somen