Prepare 4 sheets of fish cake.

Slice the fish cake into thin strips resembling noodles.

Cut 1 stalk of green onion into large finger-length pieces.

Boil 1 liter of water and add the green onion over high heat.

Once the water boils and the green onion softens slightly, add 3 tbsp of tuna sauce.

Add the sliced fish cake and continue boiling.

When the fish cake floats, season with 10 turns of black pepper generously. The soup base is now ready.

In a separate pot, boil water and cook 200g of somen noodles for 2 minutes and 30 seconds. Add cold water 2–3 times during cooking to prevent overflow and improve noodle texture.

Rinse the cooked noodles under cold water, rubbing gently to remove excess starch.

Drain the noodles well and portion them into serving bowls.