The following recipe was adapted from the Tomato Shiso Cold Somen at cabbages.world.

🥫 Ingredients

• 1 serving of soba noodles (I like the Roland buckwheat soba noodles)
• Protein, e.g.,
  • Trader Joe's miso black cod
  • Jammy eggs
  • Ojingeochae muchim (오징어채) - Korean marinated squid

Broth (makes 6-8 servings)

• 2 small-medium tomatoes
• 1 1/2 cup cold water
• 1/2 tsp dashi powder
• 2-3 tbsp soy sauce
• 2 tbsp mirin
• 1/2 tsp salt

Toppings

• 6-8 cherry tomatoes, cut in half
• 1-2 Persian cucumbers, julienned
• Dash of ponzu sauce
• Scallions
• (optional) Wasabi
• (optional) Lao Gan Ma chili crisp, or equivalent chili oil
• (optional) Kimjaban (김자반) - roasted seaweed flakes

🔪 Instructions

1. Wash and slice tomatoes, and blend in an electric blender.
2. To the blended tomatoes, add cold water, dashi powder, soy sauce, mirin, and salt. Refrigerate broth and shake to combine before using.
3. In a medium size pot, boil water and cook soba noodles according to package directions. Drain and run under cold water to halt cooking.
4. In a bowl, ladle in the broth. If using wasabi, add and mix into broth. Add noodles, protein, and toppings as desired.
5. Finish with a dash of ponzu sauce, and enjoy!