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Cold Curry Udon Noodles with Roasted Heirloom Tomatoes


30 mins
Serves 2

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. 

  • Step 1

    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. 

  • Step 2

    Combine cold noodles and chilled soup and portion into bowls. Top with hardboiled eggs, cucumbers, and greens. Sprinkle toasted sesame on top and enjoy! 

Ingredient list

  • 1 jar
    Masala Heirloom Tomato Soup (16 oz)
  • 2
    servings udon noddles
  • 2
    hard boiled eggs, sliced
  • 1
    thinly sliced cucumber
  • 1
    handful greens, such as mizuna or escarole
  • 1/2 tsp
    toasted sesame seeds