Cold Udon Noodles with Tomato Soup

Tomato juice full of umami, used as dashi in the soup. Use freshly chopped tomato for optimum flavor.

Cold Udon Noodles with Tomato Soup
Photographed by HIDETOSHI HARA

Recipe by
Hiromitsu Nozaki



Rice & Noodles



Calorie count is per serving

Ingredients (Serves 2)

  • 2 packs frozen udon noodles
  • 180 g tomatos
  • 5 shiso leaves

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • [A]

    • 200 ml tomato juice (with salt)
    • 100 ml water
    • 1 1/3 tbsp soy sauce
    • 1/2 tbsp ginger (grated)



Cut the stems from the tomatoes, then dice them into 1.5 cm cubes. Combine with the ingredients listed under [A] to make the cold soup.


Thinly slice the shiso leaves, place in water and drain.


Microwave the frozen udon noodles as indicated on the package or cook in boiling water. Transfer to a strainer and rinse under cold water. Place in iced water to firm up the noodles, then drain.


Arrange the udon noodles in two separate bowls, and pour the tomato soup over. Garnish with the shiso leaves and grated ginger on top, then serve.