Kimchi Somen noodles with Mushrooms and Tomato

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1 Package (100g) Bunashimeji 
1 Package (100g) Bunapi
120g Kimchi 
8 Slices of Ham 
16 Mini Tomatoes
400g Somen 
8.5 oz Soymilk 
1 1/3 Tbsp Mayonnaise 
1 Tbsp Kochujang , pepper paste 
4 Tbsp Dashi, Japanese Sea Stock 
1 1/3 Tbsp White Sesame Seeds  
Scallions, a reasonable amount  


  1. Cut the base off of Bunashimeji and Bunapi and saute in a saucepan and let it cool. 
  2. Cut the tomatoes into four equal parts, cut the ham into bite-sized portions, and put it in a bowl with kimchi and mix together. 
  3. In a separate bowl, mix together soy milk, mayonnaise, Kochujang, Dashi and White Sesame Seeds. Boil somen noodles in hot water until cooked then drain and let them cool. 
  4. Combine somen noodles with sauce and add kimchi mushroom mixture on top. Garnish with scallions. 

Recipe adapted from