Cold Noodles Soup

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cold noodle soup

Cold Noodles Soup

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This summertime delight will become your go-to recipe for beating the heat and savoring the light, vibrant flavors of the season. 

Cooking Time: 30min

Serving: 2 servings

INGREDIENTS:

  • 8 ounces (225g) noodles of your choice (soba, udon, rice noodles, or even spaghetti)
  • 4 cups vegetable or dashi broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 small cucumber, julienned
  • 1/2 cup of cheery tomatoes
  • 1 carrot, julienned
  • 2 radish
  • scallion, for garnish
  • sesame seeds, for garnish

INSTRUCTIONS:

  1. Cook the noodles according to the package instructions until they are al dente. Drain and rinse the noodles under cold water to stop the cooking process and cool them down. 

  2. In a large bowl, combine the dashi broth, soy sauce, rice vinegar, sesame oil, honey or maple syrup. Place the broth in the refrigerator for at least 30 minutes to cool and allow the flavors to meld together.

  3. Julienne the cucumber and carrot into thin strips. Thinly slice the radish.

  4. Assemble the cold noodle soup: Divide the cooked and cooled noodles into serving bowls. Top the noodles with the julienned cucumber, carrot, and sliced green onions.

  5. Take the chilled broth out of the refrigerator and give it a good stir. Pour the cold broth over the noodles and vegetables in each bowl.

  6. Garnish the soup with sesame and scallion.