TOMATO KIMCHI GAZPACHO RAMEN

If you’re missing a bowl of ramen in this heat, then this refreshing chilled tomato kimchi gazpacho is a delicious, slurp-tastic twist.

The broth comes together in minutes, the soba noodles are tossed straight into it, soaking up all that flavour, and it’s loaded with refreshing veggies, shredded chicken, spicy chorizo, kimchi, and my fave part, a jammy egg on a bed of ice cubes. 

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TOMATO KIMCHI GAZPACHO RAMEN

SERVES 2// MADE IN 20-30 MINS //EASY// MEATY

Ingredients

• 400g ripe tomatoes, chopped

• 100g kimchi

• 3 tbsp sesame seeds, extra to garnish

• 1 tbsp sesame oil

• 1 tbsp rice vinegar

• 1 tsp mustard (I used American)

• 1 tbsp soy sauce

• 800ml dashi stock, at room temperature

• 2 bundles soba noodles

Toppings 

• 1/2 cucumber, cut into matchsticks

• 2 handfuls shredded cooked chicken

• 2 handfuls chopped tomato

• 2 tbsp kimchi

• 8 chorizo slices, shredded

• Ice cubes

• 1 jammy egg, halved

Method

1. Prepare soba noodles according to the packet instructions. Once cooked, rinse thoroughly under cold water to stop the cooking and chill. Drain well.

2. In a high powered blender, combine the chopped tomatoes, kimchi, sesame seeds, sesame oil, rice vinegar, mustard, and soy sauce. Blend until completely smooth. Taste and season with salt and pepper.

3. Divide the tomato kimchi mixture between two bowls. Pour over the room temperature dashi stock and stir well to combine.

4. Toss the cold soba noodles into the broth in each bowl.

5. Neatly arrange cucumber, shredded chicken, chopped tomatoes, kimchi, and chorizo slices on top. Add a handful of ice cubes to each bowl to keep everything cold. Finish with a jammy egg. Top with some sesame seeds and enjoy.