Cold noodles garnished with crunchy tempura bits, cucumber, and shredded omelet.
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Whisk the eggs with a pinch of salt, cook a thin omelet in a lightly oiled pan, let it cool, and slice into thin ribbons.
Boil the soba noodles in a large pot of water according to package instructions, usually about 4-5 minutes.
Immediately drain the noodles and rinse them under cold running water, rubbing them gently to remove excess starch.
Submerge the rinsed noodles in a bowl of ice water for 1 minute to ensure they are perfectly chilled and firm.
Dilute the mentsuyu soup base with cold water according to the package ratio and keep it in the refrigerator until ready.
Divide the chilled noodles into two serving bowls and pour the cold soup base over them.
Arrange the julienned cucumber, shredded omelet, and green onions neatly on top of the noodles.
Finish by adding a generous handful of tenkasu and a pinch of shredded nori, serving with wasabi on the side.
