Noodle and cucumber soup (somen to kyuri No Suimono)

This summer soup is appealing in its fresh simplicity. The clear, amber – coloured soup is garnished with thin wheat noodles and delicate green-edged cucumber slices.

Serves 4

25g somen (wheat noodles)

50g sliced, unpeeled cucumber

800ml first soup stock

1 teaspoon salt, or to taste

1 teaspoon light soy sauce( usukuchi shoyu)

1 tablespoon sake (optional)

Drop the noodles into a saucepan of briskly boiling water and cook, uncovered , for 5 minutes.

Add 300 ml cold water and bring back to a boil over high heat.

Drain, refresh quickly in cold water, drain and set aside.

Using a small spoon, scrape the seeds out of the cucumber , then slice thinly.

In a saucepan, combine the soup stock, salt and soy sauce with the sake, if liked, and bring to simmer.

Divide the noodles among 4 soup bowls, pour on the stock and float the cucumber slices on top.