*Picture is for illustrative purposes only.

Cooking time: 20mins

Ingredients (for 4 persons)
14 oz (400g) dried somen noodles
2 spring onions, thinly sliced
4 eggs, beaten with a pinch of salt
1 sheet yaki-nori seaweed, finely shredded
2 tbsp freshly grated ginger
For the dip
4 cups kombu and bonito stock
1 cup soy sauce
1 tbsp mirin

1. To make the dip, combine the ingredients and cook until just boiling, then leave to cool and chill thoroughly.
2. Make finely shredded omelette and cool to room temperature.
3. Place the shredded omelette, spring onions and nori in small bowls.
4. Boil the somen noodles according to the packet instructions.
5. Drain in a colander and rinse under cold water.  Drain again and cover with a damp cloth until completely cool.
6. Place the noodles on a large plate and add some ice cubes on top.
7. Pour the cold dip into 4 small bowls.
8. Dip the noodles and selected toppings into the dip before eating.