Name: Cold Tomato Ramen with Toppings
Ingredients: 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

Ingredients

Scale

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

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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!