#tomatosomyeon

20250416 #breakfastdiary 1374, 8°C/partly cloudy, 20 min/exercise (M) Blanching the tomatoes and peeling them would've been ideal, but since I didn't have time I just grated them raw, and instead of kelp stock for umami I used noodle broth base. Thanks to that, this came out much easier to make than my earlier #coldtomatonoodles. Approx. 463kcal #tomatosomyeon

1 serving somyeon (thin noodles), olive oil, (broth) 2 tomatoes, 1t minced garlic, 3t noodle broth base, 1t soy sauce, 1t mirin, 1t lemon juice, 1t plum extract, a pinch of salt

1. Wash the tomatoes well and grate them on a large-holed grater (a potato slicer/grater works fine). Up to here it's the same as yesterday's breakfast, pan con tomate. Add 1t minced garlic, 2t noodle broth base, 1t soy sauce, 1t mirin, 1t lemon juice, 1t plum extract to make the broth. Add a pinch of salt. 2. Add salt to boiling water and cook the somyeon noodles. 3. Put the noodles in a bowl, pour over the broth, and top with a little glasswort. Finish with a drizzle of olive oil.