Cooled Thin-noodle 　　　(Hiyashi Soumen)
6 bunch dried thin-noodle (soumen)
A	2 cups bonito and kelp soup (dashi)
	80cc soy sauce (shouyu)
	80cc mirin
5 dried pasania mushrooms (hoshi-shiitake)
B	1 tbsp sugar (satou)				hoshi-shiitake	okura
	2 tbsp soy sauce (shouyu)
	2 tbsp sake
	2 tbsp mirin
3 eggs (tamago)
C	1 tbsp sugar (satou)				wasabi
	1 tsp soy sauce (shouyu)
salad oil (sarada-yu)
1 cucumber (kyuuri)
2 spring leek (negi)
5 gumbo (okura)
Japanese hoseradish paste (wasabi)
1. Beforhand, dip dried pasania mushroom in tepid water added with 1 tsp sugar. 2. Cut the cucumber into diagonally, then cut into thin strips. Cut the spring leek into thin slices. Boil the gumbo in salt hot water, drain off the water and cut into thin slices. 3. Take the softend pasania mushroom out from the water (Leave the water for flavor). Remove stems and cut in 3mm thickness. Place pasania mushroom in a pan, add the seasonings shown B, and pour remained water to just cover the mushroom. Cook until sauce is almost gone. 4. Add soup and seasonings shown A to remained mushroom flavored water and cook. When it boils, remove from heat and keep in cool condition so that to make dipping source. 5. Beat eggs and add seasonings shown C. Heat square frying pan, pour a little salad oil, and pour 1/3 of beaten eggs into the pan. Set cover and cook. Repeat theis work for three times and cut cooked egg into thin stripps. 6. Place the dried thin-noodle in enough boiling water and cook for 3 minutes stiring with chopsticks. Remove from heat and rinse with cold water and drain. Serve in large bowl with ice and water. Sprinkle sliced gumbo, spring leek, thin omlet and pasania mushroom 7. Serve with dipping source and Japanese horseradish paste. Serves 4