Somen with Aubergine

Somen is very thin Japanese noodle that we often eat in summer.  We usually dip the noodles in Mentsuyu sauce.  The way I cooked as above photo is absolutely not a traditional way of preparation but I added shabushabu pork (thin sliced boiled pork) and deep fried aubergine this time.

「力素麺」素麺は湯で時間も短くとても楽に出来る料理だが、普通に作ると腹持ちが悪くてすぐにお腹がすく。前日に作った揚げ茄子の煮浸しがあったので、それと豚しゃぶ肉を合わせて力が付くお昼の一品料理にしてみた。温度は熱々ではないが少し温かい温度。