Cold Tomato and Kimchi Soba Noodle Soup
When the coolness of gazpacho meets the punchiness of kimchi, magic happens. The result is a cold soup that is alive with freshness and rich with layered flavors that belie its ready-in-minutes preparation. The fruity tang of tomatoes and the mild vegetal sweetness of cucumbers are emboldened by the sour heat of kimchi. The soup serves as the perfect base for nutty soba, a noodle that always performs exceptionally well when served cold. If you don’t have soba, try rice, egg or wheat noodles. The soup could also be consumed noodle-free, served with crusty bread for a simple and quick meal that deeply satiates. If you like, top with extra kimchi and, on extra-hot days, dot with a few ice cubes.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Salt and pepper
- 9ounces soba noodles
- 1pint cherry tomatoes
- 2Persian cucumbers, roughly chopped
- 1cup vegan or nonvegan cabbage kimchi (brine is fine, no need to drain)
- 3cups room temperature or cold vegetable stock
- 2scallions, thinly sliced
- Extra-virgin olive oil
- Chile oil or chile crisp (optional), for serving
- Ice cubes (optional), for serving
Instructions
Step 1
Bring a large pot of salted water to the boil. Add the soba noodles and cook according to packet instructions until al dente. Drain and run under cold water until completely cool. Divide the noodles among four bowls.Step 2
Reserve a handful of tomatoes and cucumber for topping. Place the remaining tomatoes and cucumber into a blender or food processor. Add the kimchi and vegetable stock; blend until completely smooth, 30 to 60 seconds. Taste and if it needs seasoning, add some salt and pepper.Step 3
Pour the tomato-kimchi soup around the soba noodles, dividing it among the bowls. Chop the reserved tomatoes and add them to each bowl along with the reserved cucumbers, then scatter scallions on top. Drizzle with a little olive oil and chile oil, if using.Step 4
If you would like it extra cold, add some ice cubes to the bowls. Serve immediately.