Step 1

Bring sake to a boil, then add the rest of the ingredients for the Tsuyu. Bring the sauce back to a boil, then reduce the heat to low. Simmer for 15 minutes. Straining the sauce is optional; I usually leave the remaining ingredients in the sauce as it enhances the flavor over time. This plant-based tsuyu can be stored in the fridge for up to 2 months. You can use this sauce to season any hot or cold soup or stir fry.

Step 2

Cook the somen noodles according to the package directions.

Step 3

While the somen is cooking, chop the garlic and chilis. In two small serving bowls, place a few pieces of ice and 1/4 cup of tsuyu in each bowl. Add the chopped garlic and chilis.

Step 4

Drain and rinse the cooked somen noodles under cold water to remove excess starch. Place the somen in a large bowl and add some ice and cold water to cover the noodles. Decorate the noodles with edible leaves or flowers according to your liking.

Step 5

Serve the somen noodles and sauce. Dip the somen noodles into the sauce before eating to fully coat them and enhance their flavor! Enjoy your refreshing and delicious summer somen!