Serves 1
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This heart-healthy dish is part of a four-course menu created by MasterChef Asia finalist Chef Lennard Yeong for the Singapore Heart Foundation. (Prep time excludes time to prepare tomato dashi, and marinating time.)


  • 3 whole tomatoes
  • 1 tbsp plum vinegar
  • 2 pinches low sodium salt (optional)
  • 1 pc of 2” square Kombu (optional)
  • 2 prawns
  • 1 pinch white pepper
  • 1 tsp Shaoxing wine (optional)
  • ½ tsp spring onions, sliced
  • ¼ tsp coriander
  • ¼ tsp water chestnut, diced
  • ¼ tsp Ginger flower
  • 50 g Soba

Blend the tomatoes and place it into a cheesecloth. Place the kombu (optional) in a bowl and allow the tomato juice to drip into the bowl overnight.


On the next day, season with the plum vinegar and a pinch of salt. Place the mixture in the refrigerator and chill till cold.


Mix the prawns with a pinch of white pepper, 1 pinch of salt (optional) and a tsp of Shaoxing wine (optional). Let it marinate for 1 hour.


After that, steam the prawns for around 3 minutes. Allow to cool down, then chill.


Boil the soba for 1.5 minutes and then chill it in ice water.


To plate, add all the items into a bowl and it is ready to be served.

Nutritional Facts

Calories 118.4 kcal
Carbohydrates 18.8 g
Fat 0.9 g
Protein 8.5 g
Saturated Fat 0.2 g
Sodium 321.9 mg
Fiber 0.9 g
Cholesterol 27.6 mg
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