Cold Tomato Buckwheat Noodles

20260727, #BreakfastDiary 1792, 26°C/mostly cloudy The end of a long tunnel. Recreated the breakfast I made with capellini on 2024.7.13 using buckwheat noodles instead. About 350kcal per serving, Cold Tomato Buckwheat Noodles.

2 servings buckwheat noodles, (toppings) pickled melon, black sesame, a little sesame oil, (broth) 3 tomatoes, 1 clove garlic, 1.5 cups kelp stock, 2T soy sauce, 1T mirin, 1t lemon juice, 0.5T plum extract, a pinch of salt and pepper

1. Boil 4 cups water with a large sheet of kelp; once it comes to a boil, remove the kelp and strain. 2. Blend 2 tomatoes and 1 clove garlic in a mixing bowl, then add 1.5 cups of the kelp stock, 2T soy sauce, 1T mirin, 1t lemon juice, 0.5T plum extract, and a pinch of salt and pepper, and mix well. (Chill in the fridge, or serve over ice for a cold dish.) 3. Boil the buckwheat noodles, adding a splash of cold water to the pot about three times as it boils. 4. Place the noodles in a bowl, pour over the broth from step 2, and top with tomato and pickled melon. Finish with a little black sesame and sesame oil.