400 gram (14 1/4 oz.) somen
6 dried shitake mushrooms
50 gram (2 oz.) carrots
60 gram (2 1/2 oz.) gobo root
1/2 pkg. shirataki (konnyaku noodles)
1/3 of one celery
1/2 bundle mitsuba or scallion
2 tbsp. sesame oil
3 c. kobu soup stock
2 tbsp. sake
1 tsp. tenshio (salt)
2 tbsp. soy sauce
3 tbsp. Yoshino Kuzu (arrow root starch), mixed with water
1 tsp. vinegar
Cooking oil
Black pepper

Boil somen and drain water well. Deep fry in bunch. Soften shitake mushrooms in boiling water and slice in strips. Also chop carrot and gobo in strips. Boil shirataki in water and cut into bite size. Chop celery into strips.

Heat sesame oil in large frying pan and fry gobo, carrot, celery, shitake and shirataki on strong heat. Add soup stock when the ingredients are limp. Boil once and season with sake, salt, soy sauce; add thickener and mix. Pour the above over the crispy somen. Garnish with mitsuba or chopped scallion and sprinkle black pepper at your likening. Makes 4 servings.