Here’s another variation of my recipe using slow-roasted tomatoes. After 4 – 5 hours in the oven, the tomatoes become so rich in umami flavors and very soft. So, I like to serve it very simply by topping them over the cold somen noodles and pouring a soy-flavored dashi broth over it. I like breaking the tomatoes with chopsticks and gently mix with the noodles as I eat, or you can coarsely chop the tomatoes before topping over the noodles, too.
The best thing is that both the tomatoes and broth can be prepared up to a few days in advance. So, once I make them for the next days, all I need to do is just boil the somen noodles and assemble them for a quick delicious meal.
Vegan optionThis is a vegan dish.
- 4 medium tomatoes
- Sea Salt
- Freshly-ground black pepper
- Extra virgin olive oil
- 1 1/2 cups (360 ml) kombu and shiitake mushroom dashi or your choice of dashi
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) soy sauce
- 14 oz (400 g) somen noodles
- Chopped mizuna and mitsuba (can substitute with your choice of leafy greens/ herbs), for topping
- Pre-heat the oven at 300 F (150 C). *For convection oven, set the temperature at 250 F (125 C). Core each tomato and cut in half horizontally.
- Line a baking sheet with a piece of aluminum foil and place the tomatoes, cut side up. Season the open sides lightly with salt and pepper. Lightly drizzle the olive oil and gently rub by hand.
- Roast the tomatoes in the oven for 4 – 5 hours or until they are about 2/3 of the original size (check every hour after 2 hours).
- Remove the tomatoes from the oven and let them cool down. Peel off the skin by hand (the skin should come off easily). Chill in refrigeartor.
- To make the dipping sauce, combine the dashi, soy sauce, and mirin in a sauce pan. Bring to a boil, and turn off the heat immediately. Let it cool down completely and chill in refrigeartor.
- Cook the somen noodles according the package’s cooking instructions. Rinse under cold running water and drain well.
- Divide the somen noodles into 4 bowls, arrange the tomatoes, mizuna and mitsuba on top of the noodles. Pour the sauce and enjoy.
This simple dish is always so tasty and satisfying. I like to serve it with simple hiyayakko (chilled tofu) with toppings.