Autumn Vegetable and Chicken Soumen

Instructions

1. 1
   Bring a pot of water to boil and cook soumen noodles for 2-3 minutes until al dente. Drain and rinse under cold water, then set aside.
2. 2
   Season chicken slices lightly with salt and steam or lightly poach for 5-7 minutes until cooked through. Let cool and set aside.
3. 3
   Lightly sauté shiitake mushrooms and ginkgo nuts in a pan for 3-4 minutes until fragrant. Season with a pinch of salt.
4. 4
   Prepare the dipping sauce by combining dashi stock, soy sauce, and mirin in a small saucepan. Heat gently and let cool to room temperature.
5. 5
   Divide noodles between two bowls. Arrange chicken, mushrooms, ginkgo nuts, and cucumber on top of the noodles.
6. 6
   Pour cooled dipping sauce into small individual bowls alongside each serving.
7. 7
   Garnish with green onions and wasabi if desired. Serve immediately with noodles and sauce.