Boil water and add Somen to the boiling water. Cook for a minute and strain. Wash Somen in running water, while rubbing. Drain water in a strainer and set aside.

Julienne cucumber and sliced ham. Make Kinshitamago and cut into the same thin strips.

Place somen and top with cucumber, ham, Kinshitamago, and Benishoga on a plate.

Mix Mentsuyu and water. Serve it in a dipping bowl or pour directly over the dish.