Remove the stem from the tomato, cut it into halves, remove seeds, and dice into 1cm cubes. Grate the daikon radish and drain excess water. Slice the shiso leaves thinly.

In a bowl, mix the diced tomato, dried shirasu, and the ☆ seasonings. Add the grated daikon and mix lightly.

In another bowl, combine the ★ soup base ingredients (mentsuyu and water).

Bring a pot of water to a boil, reduce to low heat, and cook the pork belly slices one at a time until they change color. Cool them in cold water and drain.

Boil water again, skim off any foam, and cook the somen noodles according to the package instructions. Rinse in cold water and drain.