Cold Noodle - Soup Recipe

Make and chill the broth

In a medium saucepan, combine 4 cups low-sodium broth, 2 tablespoons light soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon sesame oil. Bring to a gentle simmer over medium heat and stir to dissolve sugar and salt (about 3–4 minutes). Remove from heat and let cool 10 minutes at room temperature.

Transfer the broth to a heatproof container and refrigerate until well chilled, at least 45 minutes. If you need to speed up chilling, place the container in an ice bath or add 4–8 ice cubes to cool (the ice will melt; if using ice in final bowls, account for slight dilution). Taste after chilling and adjust seasoning with extra soy sauce, vinegar, or salt as desired.

Just before serving, pour chilled broth into a mixing bowl and add up to 1 cup cold water to adjust intensity and temperature if desired. Keep broth in refrigerator or on ice until ready to ladle over noodles.

Cook and chill noodles

Bring a large pot of salted water to a rolling boil. Add 12 oz thin wheat noodles and cook according to package instructions until al dente (usually 2–4 minutes for somen, 3–4 for thin ramen). Stir occasionally to prevent sticking.

When cooked, immediately drain the noodles in a colander and rinse thoroughly under very cold running water to stop cooking and remove starch. Use your hands to agitate noodles under the water for 30–60 seconds, then transfer to a bowl of ice water for 2–3 minutes to chill completely. Drain well and toss lightly with 1/2 teaspoon sesame oil to prevent sticking.

Prepare toppings

While broth chills, slice or shred 1 cup cooked chicken breast into thin pieces. Julienne 1 cup cucumber and 1/2 cup carrot. Slice 3 scallions, keeping whites separate from greens. Soft-boil 2 eggs (cook 6–7 minutes for jammy yolk), cool in ice water, peel and halve.

Assemble additional optional toppings (pickled radish or kimchi) in small bowls for easy plating.

Assemble bowls

Divide the chilled noodles evenly between 4 shallow bowls (about 3 oz noodles per serving). Arrange shredded chicken, julienned cucumber, julienned carrot, and half a soft-boiled egg on top of each nest of noodles. Add a small scoop (about 2 tablespoons) of pickled radish or kimchi if using.

Ladle 1 to 1 1/4 cups of the chilled broth over the noodles in each bowl so the noodles are submerged but toppings remain visible. Add a few ice cubes to each bowl if you want extra chill (optional).

Garnish each bowl with toasted sesame seeds, a sprinkle of nori strips, sliced green parts of scallions, and a drizzle of chili oil or a small dollop of gochujang if desired. Serve with lime wedges on the side to squeeze over the soup.

Eat immediately while the broth and noodles are cold and refreshing.