Chilled Tomato Soup Udon

Nothing helps to beat the summer heat like a bowl of cold udon noodles! Substitute regular dashi with tomato juice for a healthy, umami-rich soup that will hit the spot!

Chilled Tomato Soup Udon
Photographed by HIDETOSHI HARA


Recipe by
Hiromitsu Nozaki

Easy

Vegetables

Rice & Noodles

Quick

310kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 packs udon noodles (frozen)
  • 180 g tomatoes
  • 5 shiso leaves
  • 1/2 tbsp ginger (grated)
  • [A]

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

Directions

1

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.

2

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

3

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 ice water to firm up the noodles, then drain.

4

Arrange the udon noodles in two separate bowls, and pour the tomato soup over top. Serve topped with the shiso leaves and grated ginger.