When you're not ready to give up on summer but itching for those fall comfort foods, don't sell yourself short: You can have it all. Enter our late-summer cold ramen, which showcases the best of summer produce (heirloom tomatoes and sautéed corn) in a chilled dashi stock infused with corncobs and miso, on top of noodles of spiralized summer squashes.
Never had a cold noodle soup before? Give this one a whirl. The lightness of the broth makes for a great chilled version of the heartier soups you'll be eating this winter. And if you like it so much you want to keep eating it once the weather turns, the whole dish can be served hot, too. Either way, slurping is encouraged.
To learn more, read "License to Chill."
Cold Summer Ramen
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 30 minutes, plus cooling and chilling time
Cook Time: 20 minutes
Total Time: 50 minutes, plus cooling and chilling time
For the Broth:
8 cups water
4 ears corn, kernels removed and reserved
Four 6-inch squares dried kombu
1 cup bonito flakes
¼ cup white soy sauce
1 tablespoon white miso
For the Toppings:
1 tablespoon vegetable oil
Reserved corn kernels
Kosher salt, to taste
6½ ounces (2 bundles) dried somen noodles
1 tablespoon hot chile sesame oil
2 heirloom tomatoes, cut into ¾-inch pieces
1 zucchini, spiralized
1 yellow summer squash, spiralized
Cilantro leaves and squash blossoms, for garnish
1. Make the broth: In a medium saucepan, combine the water, corncobs and kombu over medium heat. Bring to a simmer, then remove from the heat and add the bonito flakes. Let steep for 5 minutes, then strain, discarding the solids. Cool completely, then whisk in the white soy sauce and miso. Refrigerate until chilled, 1 hour.
2. Prepare the toppings: In a medium skillet, heat the vegetable oil over medium-high heat. Add the corn kernels and sauté until lightly golden, 3 to 4 minutes. Season with salt and let cool.
3. Bring a small saucepan of water to a boil, add the eggs and cook until soft-boiled, 6 minutes. Transfer to an ice bath to chill before peeling.
4. Bring a medium saucepan of salted water to a boil. Add the somen noodles and cook until tender, 1 to 2 minutes. Drain in a colander and rinse with cold water to cool. Transfer to a bowl and toss with the hot chile sesame oil.
5. In each bowl, divide the noodles, corn, tomatoes and spiralized squashes in piles next to each other. Divide the broth between the bowls, then cut each egg in half and nestle on top of the noodles. Garnish with cilantro leaves and squash blossoms, then serve.
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