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The ingredients needed to prepare Chilled Somen Noodle Soup (Essence of Tomato):
- Get 1 kg cherry tomatoes or ripe tomatoes, quartered
- Use For Soup (Essence of Tomato) to make ahead
- Use Half a shallot, peeled and roughly chopped
- Take 1/2 stick celery, roughly chopped
- Prepare 1/2 clove garlic, peeled and roughly chopped
- Get Handful basil, roughly chopped
- Take 1/2 tsp sugar
- You need 1/2 tsp Worcestershire sauce
- Take 3 drops Tabasco
- Take Salt
- Get 1 dash extra virgin olive oil
- Use For noodles and garnish
- Prepare 2 bundles (colourful) somen noodles or capellini
- Prepare 2 slices Prosciutto Crudo/Parma Ham
- Use 2 breakfast radishes
- Use 1 black olive (or a few black sesame seeds or some nori seaweed)
- Provide 1 yellow pepper
- Take Some edible leaves such as nasturtium, basil, or even cucumber skin
Instructions to make Chilled Somen Noodle Soup (Essence of Tomato):
- A day before. To make essence of tomato, put all the ingredients except for the olive oil into a food processor and pulse 5-6 times to chop tomatoes to a chunky, coarse "salsa".
- Transfer the tomato mixture to a large glass bowl, cover and let it marinade in the fridge for 6 hours if possible.
- Line a non metallic sieve with muslin, cheese cloth or jay cloth. Tie up with string and hang in a cold place (or in the fridge) over the bowl to collect the tomato essence. Set aside the pulp. Taste and adjust the seasoning, if necessary. Keep it refrigerated until needed.
- On the day. Blanch the radishes and cool them, if preferred.
- Wrap a radish with a slice of Parma ham/prosciutto and shape each it to resemble a gold fish.
- Using a cookie cutter, cut a few stars out of the pepper.
- Tie one end of somen noodle bundles with thread and cook them according to the packet instructions. Drain and cool when cooked.
- Arrange the noodles and garnishes. Pour the chilled essence of tomato and it is ready to serve.
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