400 gram (14 1/4 oz.) somen, boiled
1/2 doz. dried shitake mushrooms
1 bunch mitsuba or scallion
1 myoga
Kobu soup stock
1 kanpyo
1 sm. Japanese cucumber
1 Umeboshi (pickled plum)

Season the dashi with light salt, soy sauce and sugar. Put somen in the boiling dashi and cook until the somen boils. Soak shitake in water and cook until tender. Season with mirin, soy sauce and sugar. Wet kanpyo, sprinkle salt lightly and mix; cook until tender and season lightly with sugar and light soy sauce.

Boil mitsuba quickly in salted water. Tie the kanpyo and mitsuba in a knot. Slice cucumber thinly, boil in lightly salted water and connect in a chain form. Chopped myoga thin. Serve seasoned nyumen (noodles) in a deep bowl with soup stock to cover; place the mushroom, kanpyo with mitsuba, cucumber chain, a tiny Umeboshi and shredded ginger on top.