Somen Salad

1 cube: onion bouillon, garlic bouillon
2 cubes: chicken bouillon
.25 teaspoon wasabi powder
3 cups water

Bring to a boil. Add:

3.5 ounces somen (any colour; I used green and pink)

Boil for 2-3 minutes, then drain. Put the somen in a bowl and add to it while it's still hot:

salt and white pepper to taste
2 tablespoons sesame oil
1-2 tablespoons rice vinegar

Cool to room temperature, then add:

3 ounces trimmed and thinly sliced button mushrooms
1 celery stalk, sliced paper thin
1 ounce trimmed and peeled carrot, sliced thin on a bias
1 ounce onion, sliced paper thin (slices cut into quarters. I wish I'd saved the scallion instead)
1 teaspoon lemon juice

Mix well, chill, eat.

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