Cold Tomato Somen
The ultimate Japanese summer survival dish. Ultra-thin, delicate somen noodles are served ice-cold in a highly refreshing, brightly acidic dashi broth packed with grated fresh tomatoes, olive oil, and aromatic basil. A beautiful fusion of Italian and Japanese profiles.
Ingredients
- 2 portions Somen noodles
- 2 large Ripe tomatoes
- 1.5 cups Dashi stock
- 2 tbsp Light soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Extra virgin olive oil
- Fresh basil leaves
- 1 pinch Black pepper
Instructions
- Make the Tomato Broth Base: Grate one of the large ripe tomatoes using a coarse grater, catching all the juices and pulp in a bowl. Mix the grated tomato with the chilled dashi stock, light soy sauce, and rice vinegar. Place the broth in the refrigerator to get it ice-cold.
- Prepare the Toppings: Dice the second ripe tomato into neat, bite-sized cubes. Roughly chop or tear the fresh basil leaves.
- Cook the Somen: Boil the delicate somen noodles in a large pot of water for just 1 to 2 minutes. Drain immediately and wash the noodles under running ice-cold water, rubbing them gently to remove excess starch and chill them rapidly. Drain completely.
- Assemble the Bowls: Twirl the cold, drained somen noodles neatly into the center of two shallow glass bowls.
- Dress and Garnish: Gently pour the ice-cold grated tomato dashi broth over and around the noodles. Top with the diced tomatoes, a drizzle of high-quality extra virgin olive oil, fresh basil, and a crack of black pepper. Serve immediately.
Tried this recipe?Let us know how it was!