Chilled Somen with Ume Dipping Sauce

Adding umeboshi to ordinary noodle sauce turns it into a refreshing ume dip.

Ingredients (serves 2)

• 150 g somen noodles (3 bundles)
• 2 umeboshi
• 200 ml mentsuyu (noodle sauce), diluted to dipping strength
• Shiso leaves, myoga ginger and toasted sesame, to taste

Method

1. Pit and chop the umeboshi and stir them into the sauce.
2. Cut the shiso and myoga into thin strips.
3. Boil the noodles as directed on the packet, rinse well in cold water and drain.
4. Serve topped with the garnishes, with the ume sauce on the side.

Tips

• Chill the sauce for an even fresher taste.
• Umeboshi saltiness varies, so dilute the sauce a little more and adjust to taste.