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Ingredients
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Broth & Dressing (Cold)
Noodles & Toppings
Method
Broth & Dressing (Cold)
Make the cold ramen dressing
In a medium bowl, whisk together 2 cups low-sodium chicken broth, 1 cup cold water, 3 tbs light soy sauce, 2 tbs rice vinegar, 1 tbs sesame oil, and 1 tbs chili sesame paste (or a mixture of 1 tsp sriracha + 2 tsp tahini). Add 1 tsp toasted sesame seeds, 1 tsp granulated sugar, and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbs more soy sauce for salt, or 1 tsp more sugar if you prefer sweeter. Chill in the refrigerator while you prepare the rest so the dressing becomes thoroughly cold.
Noodles & Toppings
Cook and chill the noodles
Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Add 8 oz fresh ramen noodles and cook according to package instructions until just tender (usually 2–3 minutes for fresh, 4–5 minutes for dried). Stir gently to prevent sticking. Reserve 1/4 cup of noodle cooking water, then drain the noodles in a colander and immediately plunge them into a large bowl of ice water (use the 1 cup ice cubes) to stop cooking and chill them. Once cold, drain well and transfer to a mixing bowl.
Toss noodles with dressing
Pour about half of the chilled dressing over the drained cold noodles and toss gently to coat. Taste and add more dressing as desired (you may not need all of it). If the dressing seems too strong, thin with a tablespoon or two of the reserved cold cooking water.
Prep toppings
While noodles chill, thinly slice 4 scallions on the bias, julienne 1/2 cup English cucumber and 1/2 cup carrot, and roughly chop 1/2 cup roasted peanuts. If using, soft-boil 2 eggs (cook 6–7 minutes in boiling water for jammy yolks), cool in ice water, peel and halve. Rinse and dry microgreens or cilantro if using.
Assemble and serve
Divide the dressed cold noodles among 2–3 bowls (serves 2–3). Arrange scallions, cucumber, carrot, chopped peanuts and microgreens over the noodles. Add egg halves if using. Spoon any remaining dressing around the edges, and finish with an extra drizzle of sesame oil or a sprinkle of toasted sesame seeds and additional chopped peanuts to taste. Serve immediately, with extra soy sauce or chili paste on the side.