This cold soup is a variation on a New York Times recipe that we’ve had on repeat for several summers. The only time you’ll need to turn on the stove is to boil the noodles and toast the sesame seeds and that can be done ahead of time. The flavors, as with many Asian dishes, are subtle and allow the tomatoes to shine. Plus, you can adjust the seasonings and add more protein—cooked shrimp, tofu, chicken—if desired. Adding the ice makes it just the dish for a truly sweltering day.
Makes 4 to 6 servings
2 pints ripe yellow and red cherry tomatoes, halved
2 teaspoons kosher salt
1 16-ounce box of thin wheat noodles (angel hair, capellini, thin spaghetti)
¼ cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sugar
2 large garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon minced fresh ginger
½ teaspoon toasted sesame oil
2 cups cold water
2 cups crushed ice
1 tablespoon toasted sesame seeds
2 radishes, thinly sliced
2 scallions, thinly sliced
In a large bowl, toss together tomatoes and salt. Let sit for 10 minutes.
Bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside. Add vinegar, soy sauce, sugar, garlic, mustard, ginger and sesame oil to the tomatoes. Toss until well combined. Add cold water.
Right before serving, add ice to the broth. Divide noodles among bowls; ladle in the tomato broth and any unmelted ice. Add sliced radishes and scallions to each bowl and top with sesame seeds.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
