Tomato somen (capellini)

Name: Tomato somen (capellini)
Yield: 2-servings
Cuisine: British
Ingredients: 200 g somen(4 bundles) or capellini; 1 tomato; 400 ml tomato juice（non−salt）☆; 1 tsp pureed garlic ☆; 1 tsp sesame oil ☆; 2 tsp chicken stock powder (or 1 tbsp mentsuyu) ☆; salt and pepper; basil or parsley

Nao @cook_4823344

Tokyo, Japan

This is a recipe I often make for lunch on a hot summer day. You can use Japanese somen or capellini. It's unbelievably easy and quick!

Nao @cook_4823344

Tokyo, Japan

This is a recipe I often make for lunch on a hot summer day. You can use Japanese somen or capellini. It's unbelievably easy and quick!

Saved

Ingredients

2-servings

200 gsomen(4 bundles) or capellini
1tomato
400 mltomato juice（non−salt）☆
1 tsppureed garlic ☆
1 tspsesame oil ☆
2 tspchicken stock powder (or 1 tbsp mentsuyu) ☆
salt and pepper
basil or parsley

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Steps

1

Put the noodles (somen or capellini) in a pan of boiling water. Cook according to the instructions.
2

Chop the tomato into small pieces.
3

Mix the soup ingredients (☆). Add the chopped tomato and adjust with salt and pepper.
4

（If you are using tomato juice with salt included, you can adjust with some water）
5

Serve the soup in a bowl. Basil or parsley on top will be nice.
6

Drain the noodles and serve in a dish along with the soup for somen. For capellini, pour the soup on top and serve. Enjoy!