Somen noodles topped with plenty of vegetables

recipe

Ingredients (for 2 servings)

Somen
Tomato (medium)
4 bundles
1/2 piece
eggplant
Okra
1/2 bottle
2本
Condiments such as shiso leaves and myoga.
Frying oil
to taste
to taste
'Condiments such as shiso leaves and myoga (Japanese ginger), as needed
Mirin 100ml [Noodle Soup Base]
Dried bonito flakes 30g [Noodle soup base]
Acacia Honey 1 tablespoon [noodle sauce]

How to make it

1 (Making the noodle soup) Place all the ingredients for the noodle soup except for the bonito flakes in 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.

2 Cut 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.

3 Heat frying oil in a pan and deep fry the eggplant and okra.

4 Boil the somen noodles and chill them in iced water, drain them and place them in a bowl, then top with the tomatoes and ③.

5 Pour 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.

The products used in this recipe.

Acacia Honey - Made in Hungary (300g/poly)

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