Outstanding Somen Noodles with Bonito Noodle Sauce Granite

• 50 ml Bonito dashi base mentsuyu (2x concentrate)
• 40 ml Club soda
• 2 bundles Somen noodles
• 6 Cherry tomatoes
• 3 leaves Shiso leaves
• 1 dash Japanese leek

1. Put the mentsuyu sauce concentrate and club soda in a bowl, mix together lightly and freeze for at least an hour.
2. (You may question using the use of club soda to dilute the mentsuyu concentrate, but you don't taste the soda in it at all when it's turned into a granite.)
3. Even if you leave it in the freezer for a long time, it won't turn into a solid block due to the carbonation.
4. Break it up with a fork, and the granite is done.
5. Boil the somen noodles for a minute and a half, drain and cool in cold water, and drain well.
6. Cut the cherry tomatoes into quarters, finely shred the shiso leaves and slice the leek very thinly using a slicer.
7. Arrange the somen noodles in glasses, top with the leek, tomatoes and granite, and decorate with the shiso leaves.

base mentsuyu, soda, noodles, tomatoes, leaves

Taken from cookpad.com/us/recipes/167938-outstanding-somen-noodles-with-bonito-noodle-sauce-granite (may not work)