Rehydrate the hijiki, then drain. Remove the seeds from the umeboshi and chop. Finely chop the shiso leaves. Boil the pasta.
Fry the chirimen jako in a frying pan with oil. Add the hijiki and the dashi stock granules and fry everything together.
Put the fried contents in a bowl. Add the boiled and drained pasta, then mix in the shiso leaves and umeboshi.
Chilled Soup Pasta with Minestrone Recipe ID: 625203
Story Behind this Recipe
I kind of just made this dish up as I went along.
You can make a chilled pasta dish with this recipe by soaking it in cold water before draining. If you do so, boil the pasta for an extra minute longer than indicated on the package. Don't fry anything, just put all the ingredients together in a bowl and mix.