Umami Salt Somen Noodles

Steps

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1. 1
   Dissolve the chicken stock powder in hot water, then combine with cold water, white dashi, sugar, salt, grated garlic, and sesame oil. Mix well, cover with plastic wrap, and refrigerate until chilled.
   ▶ ≈2:06
2. 2
   Bring water to a boil in a small pot, add salt, then gently place the egg in the boiling water and cook for 7.5 minutes. Immediately transfer to ice water and cool for about 10 minutes.
   ▶ ≈3:16
3. 3
   Trim the root of the green onion, cut into halves, and then slice into fine rings.
   ▶ ≈4:55
4. 4
   Bring a large pot of water to a boil, add somen noodles and cook to desired firmness (approximately 1.5 to 2 minutes), drain, then rinse thoroughly under cold water while gently rubbing to remove starch, and squeeze out excess water.
   ▶ ≈5:24
5. 5
   Gently tap the rounded end of the egg to create cracks, peel away the shell and membrane by rubbing gently with your thumb until clean, then cut in half.
   ▶ ≈6:21
6. 6
   Pour the chilled broth into a bowl, add the drained somen noodles, top with egg halves, green onion slices, roasted sesame seeds, and black pepper to taste.
   ▶ ≈6:56