Chilled Tomato Soba Noodles
A chilled bowl of soba noodles swimming in a cool tomato scallion and ginger broth. So refreshing that you might want to 10x the recipe and jump into a kiddie pool of it. Given the heat this summer, the only stovetop action you'll find with this recipe is cooking the soba noodles for all of four minutes. The main component of this dish, the tomato broth, is made by blending ripe tomatoes with scallions, ginger, and garlic and then straining it to make a shimmery clear broth packed full of flavor.
At a glance
Yield
2 bowlsTime
15 minutesIngredients
Noodles
1 package of soba noodles (8-10 ounces)
Tomato broth
32 oz grape or cherry tomatoes (divided into 24 oz and 12 oz)
1 knob of fresh ginger peeled, about the size of your thumbnail
2 cloves garlic
1 teaspoon sesame oil
2 teaspoons kosher salt
1 teaspoon granulated sugar
4 whole scallions, roughly chopped
Toppings
Scallions, finely chopped
Basil leaves
Sesame seeds
Olive oil
Preparation
Make tomato broth
In a blender, add in 24 oz of tomatoes, ginger, garlic, sesame oil, kosher salt, sugar, and scallions. Blend until smooth. Pour blended tomato mixture into a large bowl and microwave for 3 minutes to let all those flavors cook together. Once heated, pour through a fine metal mesh strainer into a container. Cover and store in fridge until cool (if serving right away, add in a few ice cubes to cool down the tomato broth).
Cook noodles and prep toppings
Cook noodles according to package instructions. Once cooked, rinse with cold water and drain to cool the noodles down. Cut remaining 12 oz of tomatoes into halves.
Assemble
Pour tomato broth into bowls. Add soba noodles, tomato halves, chopped scallion, basil, and sesame seeds. Drizzle with olive oil and serve cool.
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Noodles
1 package of soba noodles (8-10 ounces)
Tomato broth
32 oz grape or cherry tomatoes (divided into 24 oz and 12 oz)
1 knob of fresh ginger peeled, about the size of your thumbnail
2 cloves garlic
1 teaspoon sesame oil
2 teaspoons kosher salt
1 teaspoon granulated sugar
4 whole scallions, roughly chopped
Toppings
Scallions, finely chopped
Basil leaves
Sesame seeds
Olive oil
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