Cook the Noodles:
Cook the somen noodles according to the package instructions. Once cooked, drain and rinse them under cold water until completely cool. Set aside to drain thoroughly.

Coat the Noodles:
Once dry, place the noodles into a bowl and mix with the sesame oil.

Prepare the Beancurd (Optional):
If including the beancurd in your salad, while the noodles are cooking, heat sesame oil in a skillet over medium-high heat. After 90 seconds, when the oil is hot, add the sliced beancurd and sauté for 5-6 minutes until lightly golden.
Add the shichimi togarashi, rice vinegar, and salt, and continue to stir-fry the beancurd for 2 more minutes until it is seasoned evenly.

Prepare the Vegetables:
Cut the carrot, watermelon radish, Persian cucumber, and purple cabbage into thin julienne strips. Chop the white parts of the scallions.

Make the Dressing:
In a small bowl, whisk together the yuzu juice (or rice vinegar), tamari, mirin, sugar, and sesame oil until the sugar dissolves.

Assemble the Salad:
Compose each bowl by placing a portion of the noodles at the bottom of the bowl, arranging the beancurd and sliced veggies around the perimeter.

Add the Garnishes:
Pour the dressing over the vegetables and noodles. Garnish with toasted sesame seeds, furikake, fried shallots, and thinly sliced scallion as desired.