Cold Udon Noodles with Tomato Soup
Tomato juice full of umami, used as dashi in the soup. Use freshly chopped tomato for optimum flavor.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 packs frozen udon noodles
- 180 g tomatos
- 5 shiso leavesNote
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.
- 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.