400 gram (14 1/4 oz.) somen
2 piece aburage
1 bunch green napa
8 c. kobu soup stock
2 tbsp. sake
1 tbsp. salt
1 tbsp. light soy sauce
Hichimi Togarashi (7 spices hot pepper)

Boil somen on the hard side. Rinse in cold water well and drain. Soak aburage in boiling water and remove oil. Cut into strips, set aside.

Boil napa in lightly salted boiling water couple minutes and rinse in cold water. Chop into 1 inch length.

Cook soup stock in a pot seasoning with sake, salt, light soy sauce, boil once and add somen, chopped napa and aburage. When it boils once, remove from heat and serve with Hichimi Togarashi. Makes 4 servings.

You can make hot noodle in the same method.