1. Cut tomato into wedges. Cut myouga into 3mm lengthwise.

2. Boil somen in 500ml boiling water. Stir when it comes to the boil again, cover with a lid and remove from the heat. Leave for 2 minutes. Drain and rinse with cold water. Drain again.

3. Arrange somen on dish and pour on some mentsuyu. Garnish with tomato, jako, shiso, myouga and grated ginger.