Shio Kombu Tomato Somen

20260623, #BreakfastDiary 1757, 18°C/partly cloudy AI closes the door of possibility with the answer of highest probability. Humans reopen that door with a bigger question. Every step human thought has taken toward a wider world came not from the answer probability points to, but from the question that reaches beyond it. The average adult reads fewer than 3 books a year (2.4 in 2025), and yet tickets to the international book fair sell out completely — a strange era. This was novelist Kim Yeon-su's theme statement for the 2026 International Book Fair. About 500kcal, Shio Kombu Tomato Somen.

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

1. 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. Cut the cherry tomatoes into quarters and slice the cucumber thinly with a mandoline. 3. Mix 180ml water with 3T tsuyu, 1t tuna extract, 1t sesame oil, and 1t white wine vinegar. 4. 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.

Inspired by @fitgreenmind