Cold Tomato Ramen with Toppings Published: September 6, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Cold Tomato Ramen with Toppings 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x Servings: 1 1 Creamy “Chicken” immi 1 tbsp immi Veggie Topping Mix 5 cherry tomatoes, halved 2 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp granulated sugar 1 small garlic clove, finely grated ¼ tsp Dijon mustard ¼ tsp sesame oil 1 cup cold filtered water 1 cup ice 1 radish, thinly sliced Scallions, thinly sliced at an angle 1 tbsp toasted sesame seeds Cook Mode Prevent your screen from going dark Instructions In a medium bowl, season tomatoes with salt and toss until evenly coated. Let sit until juices are released, about 10 minutes. Meanwhile, bring a pot of water to a boil. Cook the ramen noodles according to package instructions, adding 1 tbsp of the immi topping mix in the last 4 minutes of cook time. Drain and rinse under cold water. Set aside. In a medium bowl, add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil and mix until well combined. Stir the filtered water and ice to the broth. Plate the noodles and top with the broth, tomatoes, radish, scallions and sesame seeds. Enjoy!