Somen Noodles with Wakame Soup

• 1 bundle Somen noodles
• 15 grams Wakame seaweed (salted)
• 15 cm Japanese leek
• 1 tsp Sesame oil
• 2 tsp Chicken stock granules
• 150 ml Water
• 1 Salt and pepper
• 1 White sesame seeds
• 1 Umeboshi

1. Wash the wakame well to remove the salt, put into a bowl of water for 10 minutes and drain.
2. Cut into large pieces.
3. Slice the Japanese leek.
4. Heat a pan and pour the sesame oil.
5. Stir fry the wakame and leek for 30 seconds.
6. Add the chicken soup stock powder and water to boil.
7. Season with salt and pepper, and let cool.
8. Cook the somen noodles and rinse well in cold running water.
9. Drain well and put the noodles on a serving plate.
10. Put the other ingredients on the top of the noodles, and pour the soup.
11. Sprinkle the white sesame seeds and chopped umeboshi on top.

somen noodles, sesame oil, chicken, water, salt, white sesame seeds

Taken from cookpad.com/us/recipes/142542-somen-noodles-with-wakame-soup (may not work)