These somen noodles are eaten dipped in a warm eggplant and pork in warm sauce, rather than the usual cold sauce. Even though my children hate eggplant, they love it in this recipe and eat lots of it. It's a simple recipe using store-bought mentsuyu.
Cut the eggplant in half vertically and slice thinly, and soak in water to remove the bitterness.
Cut the pork into 1 cm thick pieces.
Bring the water and mentsuyu noodle sauce to boil in a pot. Add thinly sliced ginger, pork, and eggplant. Boil for about 4~5 minutes while skimming off the scum.
Boil the somen noodles. Once they're done, rinse and drain and serve in bowls.
Sprinkle finely cut green onions and shiso leaves cut into thin strips into the piping hot broth, and serve.
Story Behind this Recipe
My family has always eaten somen noodles in this way ever since I was little. My father always made it this way for some reason.
Enjoy the combination of chilled noodles and warm broth! I used 2x concentrate mentsuyu sauce. Please adjust the sauce depending on how concentrated the mentsuyu sauce you're using is. Add your favorite condiments!