■ Somen noodles…150g

■ Pumpkin…100g

■ Long green onion ... 1/2

■Shimeji mushrooms…40g

■ Bonito Soup Stock with Flying Fish…1 bag

■ White miso ... 60g

■Water…700mL

 

① Boil the somen noodles until firm.

② Cut the pumpkin into bite-sized pieces, the green onions into 1cm-wide diagonal slices, and the shimeji mushrooms into small bunches.

③Put water, Bonito Soup Stock with Flying Fish, and pumpkin into a pot and heat.

④ When it comes to a boil, add the green onions and shimeji mushrooms and simmer over medium heat until the pumpkin is soft.

*Remove the dashi pack after about 3 minutes after boiling.

⑤ Add the somen noodles, turn off the heat, and dissolve the white miso. Put it on the fire again, and when it warms up, it's ready to serve.