Lunch is 1

I tried making tsukemen with somen for lunch~ The dipping broth was made with chicken and mushrooms (shimeji, maitake, eringi, hiratake)! Here's a rough guide on how to make the dipping broth. First, cut the chicken into bite-sized pieces. Place the cut chicken in a microwave steamer and cook for about four minutes. After cooking, remove the steamer and add the mushrooms (50 grams each of shimeji, maitake, eringi, and hiratake). Add 250ml of water, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of cooking sake, and 1 teaspoon of Japanese-style granules, and simmer for about 5 minutes. Once simmered, remove the steamer and plate it. Next, boil water to cook the somen noodles, pour the boiling water into a pot, add the somen, and loosen them. After loosening, boil the somen for about 3 minutes, then rinse and cool them in cold water. Once cooled, plate the somen noodles, and it's done! I was shocked that I didn't have any mentsuyu, but I'm glad I could quickly substitute it with granules 😊 This was my first time trying somen as tsukemen, and it was delicious 😋