Shio Kombu Tomato Somen

Ingredients

• 1 serving somen noodles
• 5 cherry tomatoes
• 1/2 cucumber
• 100g canned tuna
• 1t shio kombu
• 1t sesame oil
• 1t sesame seeds
• (broth) 180ml water with 3T tsuyu
• 1t tuna extract
• 1t white wine vinegar

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Steps

1. 01

   Boil the somen, adding a splash of cold water about three times as it cooks. Rinse in cold water and drain well in a colander.

2. 02

   Cut the cherry tomatoes into quarters and slice the cucumber thinly with a mandoline.

3. 03

   Mix 180ml water with 3T tsuyu, 1t tuna extract, 1t sesame oil, and 1t white wine vinegar.

4. 04

   Place the somen from step 1 in a bowl, pour over the broth from step 3, then layer on the cucumber, drained tuna, and cherry tomatoes from step 2 in that order. Add half a boiled egg, and sprinkle on the last of the shio kombu. Finish with a nutty touch of sesame oil and sesame seeds.