Cold Tomato Somyeon Noodles recipe

somyeon noodles in cold tomato broth (tomato somyeon) with chopsticks

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A refreshing cold noodle dish that's perfect for the hottest days of summer: Tomato Somyeon! The chilled tomato broth and infinitely slurpable noodles makes this a spectacular yet simple dish. Make the most of tomato season with this easy Korean noodle recipe! A simple summer meal featuring ripe tomatoes, chewy noodles, and bright flavors that are perfect for warm weather.

Prep Time10

Cook Time5

Course: Main Course

Cuisine: Korean

Keyword: Broth, Cold Noodles, Noodles, Somen, Somyeon, Tomato

Servings:

Calories: 506kcal

Author: Lis Lam

Equipment

Food Processor or Blender *Use a box grater if you don't have either
Colander or Strainer

Ingredients

6 ounces Someyon (Somen) noodles *Korean or Japanese thin wheat noodles

Tomato broth

1 lb/ 454 grams Tomatoes
2 Tbsp soy sauce
2 Tbsp Mirin *sweet cooking wine
2 Tbsp vinegar *Korean apple vinegar, rice vinegar, or regular white distilled vinegar
1 Tbsp sugar
1 green onion, minced *add last, after removing broth from the food processor
1/2 cup water

Garnish

3-4 perilla leaves, finely julienned *can be swapped with basil
1-2 Tbsp sesame seeds
drizzle sesame oil
2 eggs *optional

Instructions

Make tomato broth. In a food processor or high powered blender, add chopped tomatoes, garlic, soy sauce, mirin, sugar, vinegar, instant dashi powder and water. Puree until smooth and well combined. It should just measure 4 cups. Transfer to a 4-cup measuring cup and stir in the chopped green onion. Cover and chill in the fridge.
Cook noodles and eggs. To a medium pot of water, carefully add eggs (if using). Bring to a boil. When the water is boiling, add the somyeon and stir briefly to make sure the noodles don't clump together. Cook until al dente, about 3-4 minutes.
TIP: About halfway through the cooking process, the water will foam and bubble up. Add 1 cup cold water and let it come up to a boil again. (This process results in a chewier noodle).
Set up cold water bath. While the noodles cook, make a cold water bath: to a medium bowl, add cold water and ice cubes. Set aside.
Drain noodles. When the noodles are al dente, transfer both the noodles and eggs to a colander to drain the water. Transfer the eggs to the water bath. Rinse the noodles with cold water until cool to the touch. Set aside to drain.
Assemble bowl. Divide Somyeon evenly between two bowls. Divide the tomato broth and add to the two bowls. Make sure not to pour the tomato broth on top of the noodles but around the sides, so the noodles mound up in the middle. Add a few ice cubes to the tomato broth.
Garnish. To each bowl, add a drizzle of sesame oil and a sprinkle of sesame seeds. Add finely julienned perilla leaves on top.
Serve. Serve immediately and enjoy!

Notes

Tips:

Make ahead of time. The tomato broth can be made in advance and chilled for 1-2 days. Cook the noodles right before serving for best texture.
To eat immediately, add more ice! If you don't have time to chill the broth, make sure to add ice cubes directly to the broth and give it a good stir. Instead of a few ice cubes, add a handful. Then pour into the noodle bowl.
Chop bigger tomatoes. Makes it easier for the food processor to create a smooth puree.
Garnish with aromatics. For a fragrant finish, make sure to garnish. Don't skip this step thinking it's not important.

Nutrition