NOODLES WITH CHILLED TOMATO BROTH

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Noodles with Chilled Tomato Broth image

Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can be a fun build-your-own-bowl summer lunch for a group.

Provided by Kat Boytsova

Categories     Tomato     Soup/Stew     Garlic     Vinegar     Noodle     Egg     Butter     Cucumber     Green Onion/Scallion     Cilantro     Summer     Dinner     Chill     Dairy Free

Yield 4 servings

Number Of Ingredients 12

1 1/2 lb. very ripe red tomatoes, chopped
1 small garlic clove, smashed
3 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1 Tbsp. plus 1 tsp. kosher salt, plus more
10 oz. thin noodles (preferably somen)
5 large eggs, beaten to blend
1/2 Tbsp. unsalted butter
2 medium Persian cucumbers, halved, thinly sliced on a diagonal
3 scallions, thinly sliced
1/2 cup cilantro leaves with tender stems
Hot chili paste (such as sambal oelek; for serving)

Steps:

  • Blend tomatoes, garlic, vinegar, sugar, 1 Tbsp. salt, and 2 cups water in a blender on low speed until tomato pieces are no larger than 1/4" (it's important to blend on low; otherwise, the tomato broth will foam up). Strain through a fine-mesh sieve into a large measuring cup, pressing on solids with a spoon to extract as much liquid as possible (you should have about 4 cups broth). Chill until ready to use.
  • Meanwhile, cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Cover with damp paper towels; set aside.
  • Season beaten eggs with remaining 1/4 tsp. salt. Melt butter in a large nonstick skillet over medium heat. Add half of beaten eggs and swirl around skillet to make a thin egg crepe. Cook undisturbed until completely set, about 2 minutes. Slide egg crepe onto a cutting board. Repeat with remaining egg mixture, placing second egg crepe right on top of the first one. When cool enough to handle, tightly roll up eggs. Thinly slice crosswise to create long shreds.
  • Divide noodles among bowls. Pour tomato broth over, holding back any foam. Arrange shredded eggs, cucumbers, scallions, and cilantro in bowls. Serve with hot chili paste alongside.
  • Do Ahead: Tomato broth can be made 2 days ahead. Transfer to an airtight container and chill.

legnd gamer
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This recipe was a disaster! The broth was bland and the noodles were overcooked. I would not recommend this recipe to anyone.


Bilkiss Bilkiss
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The broth was a bit too sour for my taste. I think I would use less lemon juice next time.


Arif mastoi Arif mastoi
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This dish was a bit too bland for my taste. I think I would add some more spices next time.


Moonlight Princess
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I used a different type of noodle than the recipe called for, and it turned out great! The broth was still flavorful and the noodles were cooked perfectly. I'm glad I experimented.


Mamu Kizito
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I loved the simplicity of this dish. The broth was light and flavorful, and the noodles were cooked perfectly. I would definitely make this again.


Bibek Chaudhary
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The recipe was easy to follow and the dish turned out great! The broth was flavorful and the noodles were cooked perfectly. I would definitely recommend this recipe to others.


Nusarallah Nusarallah
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This was surprisingly good! I was a bit hesitant to try a cold noodle dish, but I'm glad I did. The broth was light and flavorful, and the noodles were perfectly cooked. I would definitely make this again.


Grace Obodoagwu
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Loved this recipe! I made it for a party and it was a hit. The broth was delicious and the noodles were perfectly cooked. I will definitely be making this again.


Tabeth Mazengela
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This cold noodle dish was a refreshing change from the usual heavy soups and stews. The broth was flavorful and tangy, and the noodles were cooked perfectly. I especially enjoyed the addition of the fresh herbs, which added a nice brightness to the d