1. In a saucepan, combine water and Kayanoya Original Dashi Stock Powder. Bring to a boil, simmer for 2–3 minutes, then add [A] and remove from heat. Chill thoroughly.
2. Mash the umeboshi and mix with doubanjiang to make the spicy ume paste [B].
3. Cook the somen noodles and thinly sliced beef separately. In bowls, arrange the noodles, beef, [B], and torn shiso leaves. Pour the cold dashi broth over and serve.

Tip: Mix in the spicy ume paste little by little for the perfect balance of umami, acidity, and heat.