Mediterranean soumen 地中海風素麺

Inspired from the NHK cooking book we developed our own Japanese-western fusion recipe. Many ingredients unique to Japan are hard to come by in Sweden. But shiso (紫蘇) is one plant/herb we are able to grow ourselves and we feel there is no better quality of shiso to be had even in Japan. In celebration of this beginning of our shiso harvest season we made this super simple, but amazingly delicious dish.

Mediterranean soumen (2 port.)

• Soumen (2 port.)
• Crushed tomatoes (~250 g)
• 2 cloves of garlic
• Lots of shiso leaves

Start boiling the noodles according to the package. Heat up some oil in a pan and cut the garlic into fine flakes and stir fry. When the garlic turns golden brown put the noodles into the pan and mix so that the garlic is well distributed. Pour the tomatoes into the pan and mix well. Put on plates and serve with cut strips of shiso leaves on top.

Tip 1! No salt or pepper are really needed for this dish as the strong tastes of the garlic, shiso and tomato are the main attractions.

Tip 2! This dish can be eaten both warm and cold depending on feeling/weather/season etc.