Cold Curry Udon Noodles with Roasted Heirloom Tomatoes
Combine udon noodles in chilled Masala Heirloom Tomato Soup, topped with hard boiled eggs, cucumbers, and greens, for a colorful, nutritious and refreshingly savory summer dish.
Chill Masala Heirloom Tomato Soup in the fridge or in a bowl over an ice bath for at least 20 min. Cook udon noodles according to package directions and rinse under cold water.
Combine cold noodles and chilled soup and portion into bowls. Top with hardboiled eggs, cucumbers, and greens. Sprinkle toasted sesame on top and enjoy!
1 jarMasala Heirloom Tomato Soup (16 oz)
2servings udon noddles
2hard boiled eggs, sliced
1thinly sliced cucumber
1handful greens, such as mizuna or escarole
1/2 tsptoasted sesame seeds