Cold Tomato and Kimchi Soba Noodle Soup

By Hetty Lui McKinnon

Published Aug. 13, 2024

Cold Tomato and Kimchi Soba Noodle Soup
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(64)
Comments
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When the coolness of gazpacho meets the punchiness of kimchi, magic happens. The result is a cold soup that is alive with freshness and rich with layered flavors that belie its ready-in-minutes preparation. The fruity tang of tomatoes and the mild vegetal sweetness of cucumbers are emboldened by the sour heat of kimchi. The soup serves as the perfect base for nutty soba, a noodle that always performs exceptionally well when served cold. If you don’t have soba, try rice, egg or wheat noodles. The soup could also be consumed noodle-free, served with crusty bread for a simple and quick meal that deeply satiates. If you like, top with extra kimchi and, on extra-hot days, dot with a few ice cubes.

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Ingredients

Yield:4 servings
  • Salt and pepper
  • 9ounces soba noodles
  • 1pint cherry tomatoes
  • 2Persian cucumbers, roughly chopped
  • 1cup vegan or nonvegan cabbage kimchi (brine is fine, no need to drain)
  • 3cups room temperature or cold vegetable stock
  • 2scallions, thinly sliced
  • Extra-virgin olive oil
  • Chile oil or chile crisp (optional), for serving
  • Ice cubes (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

313 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 1115 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to the boil. Add the soba noodles and cook according to packet instructions until al dente. Drain and run under cold water until completely cool. Divide the noodles among four bowls.

  2. Step 2

    Reserve a handful of tomatoes and cucumber for topping. Place the remaining tomatoes and cucumber into a blender or food processor. Add the kimchi and vegetable stock; blend until completely smooth, 30 to 60 seconds. Taste and if it needs seasoning, add some salt and pepper.

  3. Step 3

    Pour the tomato-kimchi soup around the soba noodles, dividing it among the bowls. Chop the reserved tomatoes and add them to each bowl along with the reserved cucumbers, then scatter scallions on top. Drizzle with a little olive oil and chile oil, if using.

  4. Step 4

    If you would like it extra cold, add some ice cubes to the bowls. Serve immediately.

Ratings

4 out of 5
64 user ratings
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Comments

jean

I'm not a big fan of gazpacho, but I'll eat soba with nearly anything, so this landed in the middle of the road for me. I recommend adding a touch of soy sauce and finishing with a glug of sesame oil on top.

kika

I think this recipe is a good start, but definitely could use some garlic when you blend the tomato and cucumber . Substituted udon instead of soba. Used almost 2 cups of kimchi. Crispy chilli is a must.

dm

We did not love this. The soup was bland, so I added garlic and soy sauce (per the reader below). I guess the tomatoes I used were not that flavorful either, so I added some sugar. In the end, the soup was okay but not fantastic.

Ed S

I would highly recommend avoiding a food processor for the full recipe. I realized one second before the bad thing happened that the food processor is not large enough.

Whitney D

I like the idea, but it was so bland we didn’t end up eating it. Just tasted like raw veggies. Tried adding some soy and rice vinegar but it just wasn’t getting to where it needed to be.

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