Heat a pot of water. When it comes to a boil, sprinkle a pinch of salt, and add the somen noodles. Once cooked, rinse well under cold water and let cool.
Prepare the ingredients. Cut the bacon to about 1 cm thickness.
Heat a pot. Add the bacon to stir fry.
Fry the bacon well until crispy. Add the ☆ soup, dried wakame seaweed, and boil the soup.
When the wakame seaweed is rehydrated, season with salt and pepper if needed.
Serve the noodles to a bowl, pour the soup and sprinkle the chopped young green scallion on the top, and it's done.
Story Behind this Recipe
I really wanted to eat somen noodles in soup.
It's more healthy and chewy if you fry the bacon until crisp. Cook the somen noodles to al dente, and it will be just right when serving. Bacon adds umami to the broth. You could also season with salt, pepper, yuzu pepper paste and shichimi spice.