Noodles in Chilled Tomato Broth
A summer bowl inspired by Korean cold noodles: thin noodles in an icy, tangy broth of blended ripe tomatoes, rice vinegar and a little gochugaru, topped with cucumber, egg and sesame.
Servings
Ingredients
Nutrition
Per serving
Steps
Blend the broth
Blend the tomatoes with the cold water, vinegar, soy sauce, sugar and until smooth. Strain through a sieve, season with salt, then freeze for about 30 minutes, stirring once, until icy cold but not solid.
- 600g tomatoes
- 200ml cold water
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tsp
- to taste salt
✅ Done when: broth is very cold and slightly slushy at the edges
Cook the noodles
Cook the noodles in boiling water following the packet instructions, about 3-4 minutes. Drain and rinse under cold running water, rubbing them gently with your hands to wash off the starch, until completely cold.
- 200g noodles
✅ Done when: noodles feel slippery, cold and no longer sticky
Assemble
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Blend the broth
Blend the tomatoes with the cold water, vinegar, soy sauce, sugar and until smooth. Strain through a sieve, season with salt, then freeze for about 30 minutes, stirring once, until icy cold but not solid.
- 600g tomatoes
- 200ml cold water
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tsp
- to taste salt
✅ Done when: broth is very cold and slightly slushy at the edges
Cook the noodles
Cook the noodles in boiling water following the packet instructions, about 3-4 minutes. Drain and rinse under cold running water, rubbing them gently with your hands to wash off the starch, until completely cold.
- 200g noodles
✅ Done when: noodles feel slippery, cold and no longer sticky
Assemble
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Koreans have long fought summer heat with cold noodle soups — naengmyeon, with buckwheat noodles in icy beef broth, came from the north and spread nationwide after the Korean War.
Tomato versions are a modern home-cooking twist on the same idea.
⭐ Why It's Famous
Icy, tangy and light, it's the perfect lunch when it's too hot to cook.
💡 Fun Fact
Korean cold noodle restaurants often serve broth with slivers of ice floating in it.
Korea (modern summer dish)
37.57°N, 126.98°E
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