Tomato Somen Noodles

Simmer plenty of summer vegetables in vegetable dashi, chill them in advance, and simply pour over somen noodles when ready to serve. A colorful and refreshing twist on a classic summer dish.

2 Servings

3.5 oz somen noodles
1 tomato
1/2 eggplant
1/2 zucchini
[A] 1 packet Kayanoya Original Vegetable Stock Powder (remove from the packet)
[A] 3/4 cup (6.8 fl oz) tomato juice
[A] 1/2 cup (3.4 fl oz) water
[A] pinch of salt
[A] hot sauce to taste
olive oil

Directions

Cut the tomato, eggplant, and zucchini into cubes. Cook the somen noodles according to the package instructions.
Heat oil in a pot, add the eggplant and zucchini, and sauté. Add the tomato and [A], bring to a boil briefly, then let it cool.
Place the somen noodles in a bowl and pour over the mixture from step 2.

Used in this Recipe

Kayanoya Original Vegetable Stock Powder (8 g packet x 24)

Price

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