Cold, creamy sesame and soy noodles with juicy tomatoes and a punchy crispy chilli dressing. It’s silky, savoury and seriously refreshing on a boiling hot day.
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Serves
4
Ice Cold Water
Silken Tofu
White Miso
Tahini
Toasted Sesame Oil
Soba Noodles
Cherry Tomatoes
Spring Onion
Crispy Chilli Oil
Rice Vinegar
Serves
4
Ice Cold Water
Silken Tofu
White Miso
Tahini
Toasted Sesame Oil
Soba Noodles
Cherry Tomatoes
Spring Onion
Crispy Chilli Oil
Rice Vinegar
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Step 1.
Add the water (you can substitute half of the water with ice cubes if you’ve got a good blender), tofu, miso, tahini, sesame oil and rice vinegar into a blender. Blend until smooth, season to taste with salt (this dish is served ice cold, so that the flavours will be slightly muted from the temperature). I recommend heavily seasoning to your taste.) Place in the fridge or freezer until cold.
Step 2.
Meanwhile, trim and thinly slice the spring onions, and chop the tomatoes into 2-3cm bite-sized chunks. Add both into a bowl with the crispy chilli oil (getting as much of the chilli crisp sendiment as possible) and vinegar, stir together, taste and season with salt, if needed.
Step 3.
Bring a pot of water to the boil. Cook the soba noodles following pack instructions, then drain and rinse under cold running water until completely cool.
Step 4.
Divide the noodles between bowls. Pour over the chilled sesame broth and finish with a generous spoonful of the tomato salad on top.
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