Cold noodle soup with tomatoes
How about a soup that doesn’t require any cooking at all? This simple and satisfying cold soup is based in Korean flavors, but is definitely not traditional. This recipe is based off of Eric Kim’s recipe in his cookbook Korean American.
This dish will remind you of naengmyun (cold buckwheat beef noodle soup) and oi naengguk (cucumber cold soup).
After prepping your ingredients, it comes together really quickly and easily. Perfect for a hot summer night.
Cold noodles with tomatoes
Ingredients: (for two servings)
1 pint of cherry tomatoes, halved
1.5 tsp kosher salt
12-14 ounces of somyun, somen, capellini or other thin noodle.
1/4 cup rice vinegar
2 TBS tamari or soy sauce
2 TBS sugar
3 garlic cloves, grated or pressed
1/2 tsp Dijon mustard
1/2 tsp sesame oil
2 cups of water, cold
1 TBS sesame seeds
2 radishes, sliced
2 scallions, cut on the bias about 1” long
Directions:
In a large bowl, toss tomatoes with salt, let sit for 10 minutes.
Cook noodles according to package directions. Drain and rinse in cold water to cool down the noodles completely.
Add rice vinegar, sugar, garlic, Dijon and sesame oil to tomatoes.
Add water to tomato mixture.
Add sesame seeds, radishes and scallions. If you like, you can add ice to what is now your broth to make it even more refreshing.
Taste and add more water as necessary if the broth is too salty.
Ladle broth with vegetables over noodles and serve.
Optional: to add protein, you can add cooked shrimp, a hard boiled egg or shelled edamame.
Contains: soy, sesame
