Cold Tomato and Kimchi Soba Noodle Soup

By Hetty Lui McKinnon

Updated August 4, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4(129)
Comments
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When the coolness of gazpacho meets the punchiness of kimchi, magic happens. The result is a cold soup that is alive with freshness and rich with layered flavors that belie its ready-in-minutes preparation. The fruity tang of tomatoes and the mild vegetal sweetness of cucumbers are emboldened by the sour heat of kimchi. The soup serves as the perfect base for nutty soba, a noodle that always performs exceptionally well when served cold. If you don’t have soba, try rice, egg or wheat noodles. The soup could also be consumed noodle-free, served with crusty bread for a simple and quick meal that deeply satiates. If you like, top with extra kimchi and, on extra-hot days, dot with a few ice cubes.

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Ingredients

Yield:4 servings

  • Salt and pepper

  • 9 ounces soba noodles

  • 1 pint cherry tomatoes

  • 2 Persian cucumbers, roughly chopped

  • 1 cup vegan or nonvegan cabbage kimchi (brine is fine, no need to drain)

  • 3 cups room temperature or cold vegetable stock

  • 2 scallions, thinly sliced

  • Extra-virgin olive oil

  • Chile oil or chile crisp (optional), for serving

  • Ice cubes (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

57 grams carbs; 313 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 1115 milligrams sodium; 11 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to the boil. Add the soba noodles and cook according to packet instructions until al dente. Drain and run under cold water until completely cool. Divide the noodles among four bowls.

  2. Step 2

    Reserve a handful of tomatoes and cucumber for topping. Place the remaining tomatoes and cucumber into a blender or food processor. Add the kimchi and vegetable stock; blend until completely smooth, 30 to 60 seconds. Taste, and if it needs seasoning, add some salt and pepper.

  3. Step 3

    Pour the tomato-kimchi soup around the soba noodles, dividing it among the bowls. Chop the reserved tomatoes and add them to each bowl along with the reserved cucumbers, then scatter scallions on top. Drizzle with a little olive oil and chile oil, if using.

  4. Step 4

    If you would like it extra cold, add some ice cubes to the bowls. Serve immediately.

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Ratings

4 out of 5
129 user ratings
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Comments

kika

I think this recipe is a good start, but definitely could use some garlic when you blend the tomato and cucumber . Substituted udon instead of soba. Used almost 2 cups of kimchi. Crispy chilli is a must.

jean

I'm not a big fan of gazpacho, but I'll eat soba with nearly anything, so this landed in the middle of the road for me. I recommend adding a touch of soy sauce and finishing with a glug of sesame oil on top.

Ed S

I would highly recommend avoiding a food processor for the full recipe. I realized one second before the bad thing happened that the food processor is not large enough.

Erik in Sacramento

Added tofu, which made for a nice, refreshing dinner on a warm evening.

ErsieD

Skip olive oil and use toasted sesame oil. Medium spicy kimchi should negate need for adding salt, pepper, fresh garlic etc and topping with garlic chili crisp is excellent. I left the cuke skins on for the garnish bits but peeled the one fur the purée. Would make again as is or get experimental.

Andrea

I hate to be a Debbie Downer but this was inedible. I made as written, used heirloom cherry tomatoes instead of just plain red ones and it came out an unappetizing brown color. Bitter and the flavors were lost. My guess is that the amount of broth was way too much. If, and thats a big if, I try this again I will blend the veggies first and add the broth sparingly as needed.

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