Make the tomato broth

• Blend the tomatoes with the soy sauce, rice vinegar, sesame oil and salt until smooth.
• Stir in the ice water and chill the broth in the fridge.

Cook the somen

• Boil the somen noodles in salted water until just tender.
• Drain and rinse under cold running water until completely cool.

Assemble and serve

• Divide the chilled noodles between bowls.
• Pour the cold tomato broth over the noodles and serve immediately.