#224 chilled soba in dashi with tomatoes and corn

from ny times

this was a very tasty and fun recipe to make. i had corn and tomatoes straight from the farmer’s market, and used them to make a very light tomato corn broth, which is then chilled. the broth is subtle, but the flavors on top really nicely balanced it - shitake mushroom, tomato mixed with white miso paste (so good), corn sauteed with soy sauce, scallion, green chili and cilantro tossed with vinegar. this would’ve been even more amazing outside on a hot day. such a filling but light dish thanks to very little added fat.