These Tomato Udon noodles feature thick al dente udon noodles in a chilled tomato sesame broth. It's like a refreshing Asian gazpacho with enough substance to turn it into the perfect meal for a hot summer day.
Grind the sesame seeds, using a spice grinder or mortar and pestle and then add the ground sesame seeds to a bowl.
Core the tomatoes and then chop them small enough so that they will fit in your juicer (you should end up with about 1 1/2 cups of juice). If you don't have you a juicer you can blend them together with the dashi and then pass then through a sieve to remove any seeds and skin.
Add the tomato juice, dashi and salt to the bowl with the sesame seeds and stir to combine. Adjust salt to taste. Chill the soup until you are ready to serve.
Boil the udon noodles according to the package directions. Drain the noodles and then rinse thoroughly with cold water until the noodles are cold. You can also add ice to the water to speed this up.
Split the tomato stock between two bowls and then add a mound of udon noodles. Garnish with some more sesame seeds and some julienned green shiso.