Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chilled somen noodle soup (essence of tomato). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chilled Somen Noodle Soup (Essence of Tomato) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Chilled Somen Noodle Soup (Essence of Tomato) is something which I have loved my entire life. They’re nice and they look wonderful.
Great recipe for Chilled Somen Noodle Soup (Essence of Tomato). Inspired by the Japanese custom of eating cold noodles on 'Tanabata' Star Festival Day. The two gold fish represent Vega and Altair separated by Milky-way of noodles. Great recipe for Sunny Tomato Somen Noodle Soup.
To get started with this particular recipe, we have to prepare a few components. You can have chilled somen noodle soup (essence of tomato) using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chilled Somen Noodle Soup (Essence of Tomato):
- Make ready 1 kg cherry tomatoes or ripe tomatoes, quartered
- Make ready For Soup (Essence of Tomato) to make ahead
- Make ready Half a shallot, peeled and roughly chopped
- Prepare 1/2 stick celery, roughly chopped
- Get 1/2 clove garlic, peeled and roughly chopped
- Make ready Handful basil, roughly chopped
- Take 1/2 tsp sugar
- Prepare 1/2 tsp Worcestershire sauce
- Take 3 drops Tabasco
- Prepare Salt
- Make ready 1 dash extra virgin olive oil
- Take For noodles and garnish
- Prepare 2 bundles (colourful) somen noodles or capellini
- Take 2 slices Prosciutto Crudo/Parma Ham
- Get 2 breakfast radishes
- Get 1 black olive (or a few black sesame seeds or some nori seaweed)
- Make ready 1 yellow pepper
- Prepare Some edible leaves such as nasturtium, basil, or even cucumber skin
Add soy sauce and dashi soup stock in the pan and bring to a boil. Remove from heat and cool the sauce. Once you have the dipping sauce completed, boil water in a large pan. Add dried somen noodles in the boiling water, gently stirring noodles with chopsticks, and cook for a few minutes until done.
Instructions to make Chilled Somen Noodle Soup (Essence of Tomato):
- A day before. To make essence of tomato, put all the ingredients except for the olive oil into a food processor and pulse 5-6 times to chop tomatoes to a chunky, coarse "salsa".
- Transfer the tomato mixture to a large glass bowl, cover and let it marinade in the fridge for 6 hours if possible.
- Line a non metallic sieve with muslin, cheese cloth or jay cloth. Tie up with string and hang in a cold place (or in the fridge) over the bowl to collect the tomato essence. Set aside the pulp. Taste and adjust the seasoning, if necessary. Keep it refrigerated until needed.
- On the day. Blanch the radishes and cool them, if preferred.
- Wrap a radish with a slice of Parma ham/prosciutto and shape each it to resemble a gold fish.
- Using a cookie cutter, cut a few stars out of the pepper.
- Tie one end of somen noodle bundles with thread and cook them according to the packet instructions. Drain and cool when cooked.
- Arrange the noodles and garnishes. Pour the chilled essence of tomato and it is ready to serve.
Once you have the dipping sauce completed, boil water in a large pan. Add dried somen noodles in the boiling water, gently stirring noodles with chopsticks, and cook for a few minutes until done. The two gold fish represent Vega and Altair separated by Milky-way of noodles. Then they're served chilled, or reheated quickly in a soup or stir fry. One common and delicious preparation involves serving noodles icy cold with a simple but flavorful dipping sauce.
So that’s going to wrap it up for this exceptional food chilled somen noodle soup (essence of tomato) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
