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!
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 2 packs udon noodles (frozen)
- 180 g tomatoes
- 5 shiso leaves
- 1/2 tbsp ginger (grated)
- 200 ml tomato juice (with added salt)
- 100 ml water
- 1 1/3 tbsp soy sauce
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, then 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 ice water to firm up the noodles, then drain.
Arrange the udon noodles in two separate bowls, and pour the tomato soup over top. Serve topped with the shiso leaves and grated ginger.