Tomato‑Basil Caprese Ramen

Bright tomato consommé and basil oil transform ramen into a chilled Caprese‑inspired summer bowl.

Ingredients

• 1½ cups (360 ml) clear tomato water (strained overnight)
• ½ cup (120 ml) vegetable broth
• 1 tablespoon extra‑virgin olive oil
• 8 oz (225 g) thin ramen noodles, cooked then chilled
• 4 cherry tomatoes, halved
• 2 oz (55 g) fresh mozzarella pearls
• Basil oil, for drizzling
• Sea salt flakes
• Cracked black pepper

Preparation

1. Combine tomato water and veg broth; chill well.
2. Arrange cold noodles in shallow bowls.
3. Pour chilled tomato broth around noodles.
4. Top with cherry tomatoes, mozzarella, basil oil, salt, pepper, and optional garnishes.