Steps

1. In a bowl, add 200cc water, 2g bonito flakes powder, 1 tbsp and 2 tsp soy sauce, 2 and 1/2 tsp sugar, 6 dashes Aji-no-moto (MSG), 5g grated ginger, and 1 tsp sesame oil. Mix well and chill in the refrigerator.
   🕒 01:00
2. Bring a generous amount of water to a boil in a pot. Once boiling, add 100g somen noodles and cook for 15 seconds less than the package instructions. [Chef's Tip!] Keep the heat on and continue boiling vigorously, lifting the noodles to thoroughly remove oil and starch for better flavor.
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3. Rinse the cooked somen noodles thoroughly under running water to remove starch.
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4. Chill the rinsed somen noodles well in ice water and squeeze out excess water. [Chef's Tip!] During summer, thoroughly chilling the somen in ice water makes it significantly more delicious.
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5. Add the drained somen noodles to the chilled soup base.
   🕒 05:35
6. Garnish with agedama (tempura crumbs) to taste and chili oil to taste, if desired.
   🕒 05:45
7. For a change in flavor, add shichimi togarashi (Japanese seven-spice blend) to taste.
   🕒 06:52