12 Hour Cold Tomato Noodle Soup (Consomme)

0

No Comments

Jump to RecipeSave to FavoritesPrint

This page may contain affiliate links, which means I will make a small commission for products purchased through my link.

12 Hour Cold Tomato Noodle Soup (Consomme)

Servings: 2 servings
Prep: 10 minutes
Cook: 5 minutes
Drip Time: 12 hours

Equipment

  • high speed blender
  • cheesecloth 2 yards or so
  • colander or steamer basket

Ingredients 

  • 2 lbs tomatoes mixed
  • 2 tbsp olive oil extra virgin
  • 1 shallot large, peeled and thiny sliced
  • 1 clove garlic large, thinly sliced
  • 1 leek white part only, thinly sliced
  • 1 tsp salt kosher
  • 1-2 tbsp tamari or soy sauce
  • 1/8 tsp toasted sesame oil
  • 4 oz noodles cooked

Ingredients for Garnish

  • 2 radish thinly sliced
  • 1 scallion green part, thinly sliced
  • 1/2 cup cherry tomatoes halved

Instructions 

  • In a saucepan over medium heat, add the olive oil and once hot, add the leeks. Sauté for 2-3 minutes until tender and fragrant, then add the shallot and sauté for another 1-2 minutes. Add the garlic and cook for 1 minute or until tender, then remove from heat. Transfer the contents of the pan into the blender and set aside.
  • Slice your tomatoes into chunks (I like to quarter them), making sure to remove stems. Add to the blender along with salt and blend until completely broken down.
  • Line a steamer basket or colander with a few layers of cheese cloth (if you're using a looser cheese cloth, don't be afraid to triple or quadruple layer the cheesecloth, you're aiming for a slow drip). Place the lined basket or colander over a larger bowl that sits on top without dipping down too much into it. You want to make sure that what drips out does not touch the bottom of the basket or colander.
  • Pour the contents of the blender into the lined basket or colander and allow to slowly drip into the bowl. Place the bowl into the fridge to allow to drip overnight, or about 12 hours. Do not squeeze or press the mixture down–the key to a clear broth is allowing it to drip.
  • When ready to serve, divide your clear broth into two bowls. Season with a touch of tamari, to taste and add cooked noodles into each bowl. Garnish with sliced cherry tomatoes, scallions, radish and a handful of ice cubes. Finish with a few drops of toasted sesame oil and enjoy.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

Related Recipes

See More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating