Serves 4 8 bundles dried somen (2 bundles per person, depending on appetite) Ice cubes Tsuyu, for serving (store-bought or homemade, recipe follows) Toppings: grated ginger, chopped scallions (or Japanese negi), sliced myoga (Japanese ginger), julienned cucumbers, citrus supremes, julienned shiso leaves, shredded egg omelette, sliced ham or fishcakes, etc. Bring a large pot of water to a boil. (Do not salt the water.) Add the somen, stirring gently to separate the noodles so they don’t stick, and cook according to package instructions. Be careful not to overcook; the somen will become semi-transparent and ready in a matter of minutes. Quickly remove from heat, drain in a colander, and rinse under cold running water. Use your hands to wash the noodles as you rinse, to separate the strands and help remove excess starch and oil. Once cold, arrange the somen in small bundles on a large serving dish for easy …