Tomato Shiso Cold Somen

Grate two tomatoes into a bowl, discarding the skin and leaving behind the juice and delicate pulp.

In a medium size pot, boil water and cook 2 servings of somen noodles according to package directions. Drain and add to a bowl with ice to chill.

In the same bowl with the grated tomatoes, add 1 1/2 cup cold water, 1/2 tsp dashi powder, 2 1/2 Tbsp soy sauce, 2 Tbsp mirin, and 1/2 tsp salt. Stir until everything has dissolved.

Remove the stems from the shiso leaves, then chiffonade by stacking them, roll them tightly into a cigar shape, and thinly slice the roll crosswise to create thin ribbons.

Place ice cubes in a plastic bag and use a the back of a spoon to break into smaller pieces.

Ladle the dashi/tomato mixture into 2 bowls, then add ice cubes/shards, and then a portion of noodles.

Top with the ribbons of shiso and (optional) a few sungold or cherry tomatoes, sliced in half. Garnish with sesame seeds and enjoy!