Somen Noodles

• 1 Eggplant
• 100 grams Thinly sliced pork belly
• 1 thin slice Ginger
• 4 servings Somen noodles
• 250 ml Mentsuyu (2x concentrate type)
• 250 ml Water
• 1 dash Green onion or scallion
• 1 dash Shiso leaves

1. Cut the eggplant in half vertically and slice thinly, and soak in water to remove the bitterness.
2. Cut the pork into 1 cm thick pieces.
3. Bring the water and mentsuyu noodle sauce to boil in a pot.
4. Add thinly sliced ginger, pork, and eggplant.
5. Boil for about 4~5 minutes while skimming off the scum.
6. Boil the somen noodles.
7. Once they're done, rinse and drain and serve in bowls.
8. Sprinkle finely cut green onions and shiso leaves cut into thin strips into the piping hot broth, and serve.

eggplant, pork belly, thin slice ginger, somen noodles, water, green onion, shiso leaves

Taken from cookpad.com/us/recipes/142544-somen-noodles (may not work)