NOODLES WITH CHILLED TOMATO BROTH
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can be a fun build-your-own-bowl summer lunch for a group.
Provided by Kat Boytsova
Categories Tomato Soup/Stew Garlic Vinegar Noodle Egg Butter Cucumber Green Onion/Scallion Cilantro Summer Dinner Chill Dairy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Blend tomatoes, garlic, vinegar, sugar, 1 Tbsp. salt, and 2 cups water in a blender on low speed until tomato pieces are no larger than 1/4" (it's important to blend on low; otherwise, the tomato broth will foam up). Strain through a fine-mesh sieve into a large measuring cup, pressing on solids with a spoon to extract as much liquid as possible (you should have about 4 cups broth). Chill until ready to use.
- Meanwhile, cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water. Cover with damp paper towels; set aside.
- Season beaten eggs with remaining 1/4 tsp. salt. Melt butter in a large nonstick skillet over medium heat. Add half of beaten eggs and swirl around skillet to make a thin egg crepe. Cook undisturbed until completely set, about 2 minutes. Slide egg crepe onto a cutting board. Repeat with remaining egg mixture, placing second egg crepe right on top of the first one. When cool enough to handle, tightly roll up eggs. Thinly slice crosswise to create long shreds.
- Divide noodles among bowls. Pour tomato broth over, holding back any foam. Arrange shredded eggs, cucumbers, scallions, and cilantro in bowls. Serve with hot chili paste alongside.
- Do Ahead: Tomato broth can be made 2 days ahead. Transfer to an airtight container and chill.
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Ria Rose
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
creative mike
[email protected]I would have liked the recipe to include more instructions on how to prepare the noodles.
Alfie Smith
[email protected]I found the broth to be a bit too watery.
Shahbaz Akram
[email protected]This dish is a bit too bland for my taste.
Destiny Wilfred
[email protected]I've made this recipe several times and it always turns out great. It's a great way to get your kids to eat their vegetables.
manoor kadil
[email protected]This is a healthy and refreshing dish that's perfect for a hot summer day.
JC Ana
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the unique flavor of the broth.
Debbie's Quilted Gifts
[email protected]This recipe is a great way to use up leftover tomatoes.
Otega Joel
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this dish. The broth was light and flavorful, and the tomatoes added a nice sweetness. I also liked the addition of the basil, which gave the dish a nice herby flavor.
Daniel Misley
[email protected]This is one of my favorite summer recipes. It's so easy to make and always a hit with my family and friends.
MD Azaharul
[email protected]I tried this recipe last night and it was delicious! The broth was so refreshing and flavorful, and the noodles were perfectly cooked. I also loved the addition of the cucumber and herbs, which added a nice crunch and brightness to the dish.