4 Tbsp Kikkoman Concentrated Hon Tsuyu (thick soup base)
4 Tbsp Water
1 tsp J-Basket organic sesame oil
1 tsp WelPac roasted white sesame seeds
½-1 tsp Prepared wasabi paste
Directions
Thaw edamame
Dice Avocado, yellowtail, salmon, and rolled omelet into 1cm (0.4in) cubes.
Mix the soup ingredients in the bowl then add the diced avocado, yellowtail, salmon, and rolled omelet and toss to combine.
Cook the somen noodles according to package instructions. After draining and rinsing with cold water, divide them into six portions, roll them up, and arrange them in a bowl, adding shiso leaves as desired. Top with the diced ingredients and sauce evenly, garnish with radish slices, and sprinkle with tobiko.
