Ume Shiso Somen

Instructions

1. Prepare the noodles
   Bring a large pot of water to a boil. Add the somen noodles and cook for about 2 minutes or according to package instructions. Do not overcook as they should remain slightly firm. Drain immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
2. Make the sauce
   In a mixing bowl, combine the finely chopped umeboshi, 10 chopped shiso leaves, 2 tablespoons of toasted sesame seeds, rice vinegar, soy sauce, mirin, and sesame oil. Mix well until the ingredients are thoroughly combined.
3. Chill the noodles
   Place the drained somen noodles in a large bowl filled with ice water for about 1 minute. Drain well and gently pat dry with paper towels. This step ensures the noodles are perfectly chilled and have a pleasant, firm texture.
4. Combine noodles and sauce
   In a large serving bowl, place the chilled somen noodles. Pour the umeboshi and shiso sauce over the noodles and gently toss until the noodles are evenly coated with the sauce.
5. Serve and garnish
   Divide the dressed noodles among four serving bowls. Pour about 1/4 cup of cold dashi or water around each portion of noodles. Garnish with the remaining sesame seeds, sliced green onions, and whole shiso leaves arranged attractively on top. Serve immediately while cold.