Tomato & Grated Daikon Mochimugi Somen
A refreshing mochimugi somen perfect for summer. Light, simple, and delicious!
Ingredients
| ≪Ingredients≫ | Serves 2 |
| Mochimugi somen noodles | 3 bundles |
| Tomato | 1 |
| Green shiso leaves | 3 |
| Grated daikon radish | ４cm portion |
| Mentsuyu (noodle soup base) | 200cc |
Instructions
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Cut the tomato into 1.5 cm cubes. Thinly slice the shiso leaves.
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Cook the mochimugi somen according to package instructions. Drain in a colander, rinse thoroughly under cold water, then briefly soak in ice water. Drain well and place on serving plates.
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Mix the tomato and drained grated daikon, then place on top of the noodles. Pour mentsuyu over the noodles and garnish with green shiso leaves.
Professor Toyama’s Quick Note
Lycopene in tomatoes has powerful antioxidant properties. It may help prevent lifestyle-related diseases, reduce summer fatigue, and aid in recovery.
The aroma of green shiso promotes gastric juice secretion and stimulates appetite. It also has antibacterial effects. Choose dark, fresh leaves and use them promptly.
