This is a light and refreshing lunch. Somen is a thin noodle, you cook it for about 3 minutes. Then douse it in cold water and ice to chill. I had Shirakiki in the pantry.
I shredded carrots, made cucumber chunks, chopped green onion and cabbage for the veggies in this somen salad. I used Maruten Somen Tsuyu noodle soup base for the soup. In Somen Salad you don’t have to have a lot of soup, I made one cup for two bowls of salad.
To construct the salad I put the noodles down first. Then the veggies, each in their own component together (not tossed). Then I pour the soup over top of it all. It will not cover the top of the salad. For a garnish I drizzled a bit of sesame oil over it, sriracha and added basil leaves.