Saw this on a commercial...make some somen then chill it.
The best way to chill it is, after cooking the somen, rinse it in some ice water. If you chill it in the refridge, you'll end up with a clump of somen...not pretty, plus you'll still need to use water to separate it.
In a bowl, top your somen with some shiofuki konbu (seaweed that is seasoned then dried), some green onion (I added chopped okra because I didn't have green onion), and if you have some shaved bonito add some of that too (I was too lazy to look for some in my pantry).
Then for the "soup", add some chilled mugicha (barley tea), I used some chilled bancha (roasted green tea).
When the shiofuki konbu mixes with the tea, it gives just enough saltiness to the dish.