Steps

1. Core the stem from 1 tomato, wrap it in plastic wrap, place in a zip-top bag, and freeze for half a day to one day.
   🕒 01:48
2. Take the frozen tomato out, peel it under running water. [The Trick Here!] Coring before freezing allows for easy peeling under running water.
   🕒 02:22
3. Place the peeled tomato in a microwave-safe zip-top bag, and microwave at 600W for 2 minutes. Leave the bag slightly open and place it on a heat-resistant plate. [The Trick Here!] Overheating will warm the broth, so adjust the heating time to achieve a semi-thawed state that can be crushed by hand.
   🕒 02:57
4. After heating, discard any liquid that has come out, and crush the tomato by hand through the bag.
   🕒 03:39
5. Trim the dry ends off 1 Myoga Ginger, cut it in half, and then slice it diagonally.
   🕒 04:09
6. Soak the sliced Myoga Ginger in water for about 5 minutes to remove astringency.
   🕒 04:25
7. Sprinkle salt on 2 Okra and rub them with a cutting board (itadazuri), then rinse with water.
   🕒 04:34
8. Wrap the rinsed Okra in plastic wrap and microwave at 600W for 1 minute.
   🕒 04:51
9. Immediately cool the microwaved okra in cold water, trim off the ends, and slice into rounds.
   🕒 05:06
10. Remove the pits from 2 Pickled Plums and finely mince them with a knife to create a paste.
    🕒 05:30
11. Thoroughly pat dry the Myoga Ginger that has been soaking in water.
    🕒 05:51
12. In a bowl, combine the crushed tomato and the minced pickled plum, and mix well until there are no lumps.
    🕒 06:01
13. Add 1 pack Mozuku Seaweed, the sliced okra, the drained myoga ginger, 1/2 tsp grated ginger, and 2g bonito flakes to the bowl and mix further.
    🕒 06:18
14. Add 100ml Mentsuyu (Noodle Soup Base) (2x concentrated) and 250ml water, and finally add 1 tsp sesame oil. Mix everything well.
    🕒 06:32
15. Cover the prepared broth with plastic wrap and chill in the refrigerator for about 30 minutes.
    🕒 06:43
16. Fill a pot with plenty of water, bring to a boil, and cook 100g Somen Noodles according to the package instructions.
    🕒 06:53
17. Drain the cooked somen noodles after turning off the heat, and immediately rinse them thoroughly in cold running water, rubbing them with your hands. [The Trick Here!] Rubbing the somen noodles in cold water will give them a chewier texture and prevent them from sticking together.
    🕒 07:22
18. Add the drained somen noodles to the chilled broth and mix well.
    🕒 07:50
19. Serve in bowls and enjoy!
    🕒 07:59