Addictive Ajinomoto Somen

Put the soy sauce, lard, and katsuobushi directly into a ramen bowl to make a quick "kaeshi." Since the kaeshi is the soy sauce-based flavor foundation, combine it in the bowl rather than simmering it.

Bring a separate pot of water to a boil for cooking the somen.

In yet another pot, add water and stir in the salt so it dissolves easily. Add the grated garlic straight from the fridge as well, and warm it together.

Add 1 tablespoon of Ajinomoto, today's star ingredient. Combined with the inosinic acid in the katsuobushi, it creates a synergistic umami effect.

Once the seasonings are in, turn on the heat and warm the broth, stirring well.

Add the somen to the boiling water and stir gently so the noodles don't stick together or break. If you like them firm, boil for 1 minute, slightly less than the package time.

Once it comes back to a boil, turn off the heat and let the residual heat finish cooking the noodles. Since the temperature drops differently depending on the size of the pot and the amount of water, taste one noodle at the end to check that it's the firmness you like.

When the time is up, stir gently, then drain in a colander.

Cool the noodles briefly under running water, then rub and wash them gently to remove the starch and sliminess on the surface. After washing once, change the water and wash the same way again, then drain well.

To make it a warm somen, finish by pouring hot water over the noodles to warm them, then drain well once more.

Pour the warmed broth into the kaeshi in the bowl and mix lightly, then add the warmed somen and straighten the noodles with chopsticks.

Top with green onion, egg, chashu, or other toppings as desired, finish with a sprinkle of black pepper, and it's done.