|Hard-cooked eggs||2 , thinly sliced|
|Tomatoes||2 , thinly sliced|
|Cucumber||1⁄3 Medium, peeled and cubed|
|Diced cooked lean ham||1 Cup (16 tbs)|
|Mint leaves||4 , cut into strips|
|Dashi||3 3⁄4 Cup (60 tbs)|
|Soy sauce||2⁄3 Cup (10.67 tbs)|
|Sake/Dry sherry||2⁄3 Cup (10.67 tbs)|
|Dried mushrooms||2 , soaked in cold water for 30 minutes, drained and chopped|
Cook the somen or noodles in boiling salted water for 5 minutes, or until they are just tender.
Drain and rinse under cold running water.
Transfer to a bowl and put into the refrigerator for 30 minutes.
Meanwhile, make the sauce.
Put the dashi into a large saucepan and add all the remaining sauce ingredients.
Bring to the boil and cook briskly for 8 minutes.
Remove from the heat and set aside to cool.
Arrange the eggs, tomatoes, cucumber and ham decoratively on a large serving platter and sprinkle over the mint strips.
To serve, put the somen noodles over a bed of ice cubes, or sprinkle them with ice chips.
Pour the sauce mixture into individual serving bowls.
Traditionally, each guest helps himself to a portion of each dish, dipping the noodles into the sauce before eating.