Wash the tomato, cherry tomatoes, scallion, Vietnamese coriander, and shiso thoroughly.

Grate the whole tomato into a mixing bowl, discarding the tough skin if desired.

Grate the 10 g fresh ginger and the small garlic clove into the tomato.

Add 15 ml soy sauce and 15 ml sesame oil to the tomato mixture.

Stir in 15 ml rice vinegar, salt, and black pepper until the cold tomato sauce is evenly seasoned.

Bring a saucepan of water to a boil over the stovetop.

Cook the instant ramen noodles in the boiling water according to the package instructions, about 3 to 4 minutes.

Drain the cooked ramen noodles in a colander and rinse them under cold water until fully cooled.

Halve the 5 cherry tomatoes and thinly slice the scallion.

Roughly chop the Vietnamese coriander and shiso leaves.

Place the cooled ramen noodles in a serving bowl and pour the tomato sauce over them.

Top the noodles with cherry tomatoes, scallion, Vietnamese coriander, and shiso.

Add 4 ice cubes to the bowl and serve immediately while very cold.