Chilled Somen Noodle Soup (Essence of Tomato)

Name: Chilled Somen Noodle Soup (Essence of Tomato)
Yield: serves 1 - 2 servings
Cuisine: British
Ingredients: 1 kg cherry tomatoes or ripe tomatoes, quartered; For Soup (Essence of Tomato) to make ahead; Half a shallot, peeled and roughly chopped; 1/2 stick celery, roughly chopped; 1/2 clove garlic, peeled and roughly chopped; Handful basil, roughly chopped; 1/2 tsp sugar; 1/2 tsp Worcestershire sauce; 3 drops Tabasco; Salt; 1 dash extra virgin olive oil; For noodles and garnish; 2 bundles (colourful) somen noodles or capellini; 2 slices Prosciutto Crudo/Parma Ham; 2 breakfast radishes; 1 black olive (or a few black sesame seeds or some nori seaweed); 1 yellow pepper; Some edible leaves such as nasturtium, basil, or even cucumber skin

lilypal @cook_lilypal

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.

#summer #cooling #noodles #kawaii

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.

#summer #cooling #noodles #kawaii

lilypal @cook_lilypal

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.

#summer #cooling #noodles #kawaii

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.

#summer #cooling #noodles #kawaii

Saved

Ingredients

serves 1 - 2 servings

1 kgcherry tomatoes or ripe tomatoes, quartered
For Soup (Essence of Tomato) to make ahead
Halfa shallot, peeled and roughly chopped
1/2 stickcelery, roughly chopped
1/2 clovegarlic, peeled and roughly chopped
Handfulbasil, roughly chopped
1/2 tspsugar
1/2 tspWorcestershire sauce
3 dropsTabasco
Salt
1 dashextra virgin olive oil
For noodles and garnish
2 bundles(colourful) somen noodles or capellini
2 slicesProsciutto Crudo/Parma Ham
2breakfast radishes
1black olive (or a few black sesame seeds or some nori seaweed)
1yellow pepper
Some edible leaves such as nasturtium, basil, or even cucumber skin

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Steps

1

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".
2

Transfer the tomato mixture to a large glass bowl, cover and let it marinade in the fridge for 6 hours if possible.
3

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.
4

On the day. Blanch the radishes and cool them, if preferred.
5

Wrap a radish with a slice of Parma ham/prosciutto and shape each one to resemble a gold fish.
6

Using a cookie cutter, cut a few stars out of the pepper.
7

Tie one end of somen noodle bundles with thread and cook them according to the packet instructions. Drain and cool when cooked.
8

Arrange the noodles and garnishes. Pour the chilled essence of tomato and it is ready to be served.