It had been a hot week, with all daytime temperatures approaching — or over — 100 degrees. I saw this on the New York Times Cooking website, and we decided to try it. That first time we garnished it with a soft-boiled egg. Wrong. The “broth” was barely there, so this week we made it again, with the revisions shown below. Much better, and perfect for a really hot day. We like the addition of the shrimp, but you could leave them off.
Last note: I usually toast my sesame seeds in a small non-stick skillet, swirling and tossing until they look a slightly darker color. But on our last trip to the Ranch 99 Market near us they had a large container of Toasted Sesame Seeds. We brought it home with us and used it this go-round.
- 2 pints ripe cherry tomatoes, halved
- 2 teaspoons kosher salt (Diamond Crystal)
- 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 large garlic cloves, finely grated
- 1 teaspoon Dijon mustard
- 1 teaspoon toasted sesame oil
- 2 cups cold filtered water
- 1 tablespoon toasted sesame seeds
- 2 to 4 radishes, thinly sliced
- 2 scallions, thinly sliced at an angle
- 2 Persian cucumbers, sliced
- 1/2 cup crushed ice
- 1/2 pound raw shrimp, tails off, deveined, cut in half
- In a large bowl, toss together the tomatoes and salt. Let sit until juicy, at least 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
- In a small saucepan, poach the shrimp briefly in boiling salted water. Remove promptly and rinse under cold water. Set aside.
- In small bowl, whisk together vinegar, soy sauce, sugar, garlic, mustard and sesame oil. Add to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
- Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.