Tomato Shiso Cold Somen
Serves 2
Chilled somen noodles in a cold tomato-dashi broth, topped with shiso ribbons and sesame seeds.
| prepBoil water in a medium pot | ||||
| 2 small-med tomatoes, grated (skin discarded) | Grate tomatoes into bowl | Stir dashi, soy sauce, mirin & salt into grated tomatoes until dissolved | Ladle broth into bowls, add ice, noodles, shiso & optional tomatoes | Garnish with sesame seeds |
| 360 ml cold water | ||||
| 1/2 tsp dashi powder | ||||
| 2 1/2 Tbsp soy sauce | ||||
| 2 Tbsp mirin | ||||
| 1/2 tsp kosher salt | ||||
| 2 servings somen noodles, cooked and chilled | Cook somen according to package directions, drain & chill in ice bath | |||
| 10 shiso leaves, stems removed, chiffonaded | Stack, roll & thinly slice shiso into ribbons | |||
| 6–8 cherry or sungold tomatoes, halved (optional) | ||||
| sesame seeds for garnish | ||||
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