In a blender, combine the frozen tomato, gochugaru, fish sauce, honey, minced garlic, white vinegar, and a bit of water. Blend until the mixture is smooth.
Take a bowl and add the chilled somen noodles.
Pour the cold soup over the noodles.
For added texture, garnish with cubed frozen tomatoes.
Top with thinly sliced basil or perilla leaves.
If desired, include a jammy egg and drizzle sesame oil on top before serving.
