Soy Milk Chicken Somen

• 4 bunches Somen or fresh ramen noodles
• 1 Chicken breast
• 2 Myoga ginger
• 8 leaves Shiso leaves
• 2 Umeboshi
• 500 ml Water
• 200 ml Soy milk
• 1 1/2 tsp Salt
• 1 tsp Chinese soup stock
• 1 Ground sesame seeds

1. Bring water to a boil in a pot and boil the chicken.
2. Once boiled, shock in a bowl of cold water, drain, and set aside.
3. Julienne the shiso and myoga ginger.
4. Remove the seeds from the umeboshi and mince to a paste.
5. Put the soy milk into the water you had boiled the chicken in and season with salt and Chinese soup stock.
6. Chill the broth if you prefer, or warm it up.
7. Transfer the noodles to a plate and top with the chicken, myoga ginger, and shiso.
8. Pour the soup on top and scatter white sesame seeds on top.
9. Finally, add the umeboshi.

somen, chicken, ginger, leaves, milk, salt, chinese soup stock, ground sesame seeds

Taken from cookpad.com/us/recipes/143414-soy-milk-chicken-somen (may not work)