Strands of noodles taste great in a mild and deliciously nutty raw chilled broth, making this simple but unusual ramen an ideal dish for a hot summer’s day. The iced broth is topped with succulent strips of cucumber and wedges of tomato, reinforcing the sunny nature of the dish.
For the base
250ml/8fl oz/1cupunsweetened soya milk
400g/14oz fresh ramen noodles
Gently toast the sesame seeds in a dry pan until they have lightly browned. Grind them in a blender.
Mix the measured water with the soy milk and put in a food processor, then blend with the ground toasted sesame seeds. Pour into a jug or pitcher and refrigerate until well chilled.
Put the noodles in a pan of boiling water and cook for 2–3 minutes or according to packet instructions, until cooked, then drain them and rinse them well in cold water.
Place a portion of the noodles in each soup bowl and pour over the chilled soya milk broth. Top with strips of cucumber and tomato wedges, then season with salt to taste and serve.