Noodles in Chilled Tomato Broth
Photo: Crystal Jo / Unsplash
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.
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Start your free weekContinue with free accessBlend the broth
Blend the tomatoes with 200ml cold water, the vinegar, soy sauce, sugar and gochugaru. Strain, season with salt and chill in the freezer for 30 minutes until icy.
Cook the noodles
Cook the noodles according to the packet, then rinse under cold water, rubbing them to remove starch, until completely cold.
Assemble
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Blend the broth
Blend the tomatoes with 200ml cold water, the vinegar, soy sauce, sugar and gochugaru. Strain, season with salt and chill in the freezer for 30 minutes until icy.
Cook the noodles
Cook the noodles according to the packet, then rinse under cold water, rubbing them to remove starch, until completely cold.
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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