Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.
In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.
Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :
Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).
In Summer, they are served chilled, even in iced water, as そうめん somen. The same noodles, served in a hot soup are にうめんniumen and the name would be a contraction of “ni(-ru” (cooking) and “soumen”. I’m not sure of that.
Well, niumen often make a simple light supper. They are said to be easy to digest.
Kakinoki-take (persimmon tree mushrooms)
Fresh shrimps, boiled. Add ginger, chili pepper and sudachi lemon to the boiling broth of shrimps and mushrooms. Serve with a bouquet of chervil.