Tomato Water Soba Noodle

Serves: 4 • Time: 15 minutes, plus 30 minutes chilling time

To make this fresh, Italian-inspired Japanese noodle dish, Chef Chris Jaeckle makes a savory broth with tomato water and olive oil. In his restaurant kitchens, Jaeckle makes tomato water by pressing tomato scraps though cheesecloth, but you can just as easily use fresh, whole tomatoes for a similar result.

Tomato Water Soba Noodles
© Abigail Austin


  • ½ lb. soba noodles
  • 4 cups tomato water (see Note)
  • ¾ cup umami ponzu sauce
  • ½ cup extra-virgin olive oil
  • 2 tsp. ginger paste
  • 6 seaweed chip sheets, torn


1. Bring a large pot of water to a boil. Add the soba noodles and cook until al dente, about 4 minutes. Drain and transfer to an ice water bath.

2. In a small saucepan, bring the tomato water to a boil. Whisk in the ponzu sauce, olive oil, and ginger paste and remove from the heat. Transfer the broth to a jar and refrigerate until chilled, about 30 minutes.

3. To serve, drain the noodles and distribute into 4 serving bowls. Pour the broth into each bowl and garnish with the torn seaweed chips.

Note: To make tomato water, place coarsely chopped tomatoes into a cheesecloth-lined bowl. Press and squeeze the cheesecloth to drain the juice. Discard the pulp or reserve for another use.

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Chris Jaeckle is the curator of Try The World’s Japan Box. He is the Executive Chef of All’onda and Co-Owner of Uma Temakeria where he specializes in preparing Brazilian-style temaki.

Chris Jaeckle

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