Korean Cold Soup with Radish and Noodles

Ingredients

• Udon Noodles 10 oz
• Tomatoes 10 oz
• Olive Oil 5 fl oz
• Garlic 2 cloves
• Rice Vinegar for Sushi to taste
• Soy Sauce to taste
• Sparkling water 1½ l
• Radish 5 oz
• Cilantro 0 oz
• Spinach 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cook the noodles according to the instructions on the package.

Step 3

Transfer the noodles to ice water to cool them down. Then drain the water and add a little oil to prevent the noodles from sticking together.

Step 4

Dice the tomatoes into small cubes.

Step 5

Transfer the tomatoes to a bowl, add the minced garlic, black vinegar, soy sauce, olive oil, and sparkling water. Stir and let it sit for 10–15 minutes.

Step 6

Dice the radishes into small cubes.

Step 7

Finely chop all the herbs.

Step 8

Add the noodles to the infused broth.

Step 9

Add the herbs and radishes, and mix well.

Step 10

Serve the noodle soup with radishes on a summer day. If it's particularly hot, you can add an ice cube to the soup.