Slice the eggplant into 7–8mm rounds and soak in water for 3 minutes. Drain. Dice the tomato into 1cm cubes and thinly slice the shiso leaves.

Place the eggplant and 1 tbsp water in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes until cooked. Drain excess water.

In a bowl, mix the diced tomato with the ☆ seasonings.

Boil water in a pot and cook the somen noodles according to package instructions. Rinse under cold water and drain well.