Tokyo is finally heating up and it's that time of year for cold sōmen noodles. With a bottle of tsuyu, the seasoned broth for noodles, in the pantry, this dish is on the table in less than 10 minutes. The only thing that really takes time here is boiling the water.
While the water is coming to a boil, chop up a ripe tomato, julienne some green leeks, and grind some toasted sesame seeds. Add tsuyu to taste.
Boil the sōmen, usually only about one or two minutes. Rinse thoroughly in cold water.
The dish can also be made with cold udon noodles.
