I remember the first time I wanted something bright and cooling for a late summer lunch but had only a few minutes before a video call. A chilled bowl of 10 Minute Hiyashi Ramen (Cold Noodle Soup) felt like a small kitchen miracle: crisp cucumber, a tart soy vinegar broth, and soft noodles that rinsed under cold water until they were just right. It became my go-to quick comfort when I wanted something fresh, simple, and reliably satisfying on a busy day.
Why You’ll Love It
This recipe works because it is fast, forgiving, and flavorful without needing special ingredients. It’s the kind of meal you can pull together in the time it takes to boil noodles and chop a few vegetables. Perfect for warm afternoons, easy weekday lunches, or a light dinner that still feels composed. If you are new to cold noodle soups, this one builds confidence with familiar pantry staples and room to personalize.
Serves 2
Prep Time: 6 minutes |
Cook Time: 4 minutes |
Total Time: 10 minutes
Ingredients
- 200 g fresh ramen noodles or 160 g dried ramen noodles
- 180 ml cold dashi or low-sodium chicken broth (chilled)
- 45 ml soy sauce (3 tbsp)
- 45 ml rice vinegar (3 tbsp)
- 1 tbsp sugar (12 g)
- 1 tsp toasted sesame oil (5 ml)
- 1 small cucumber, cut into thin ribbons or julienne (about 100 g)
- 1 small carrot, julienned (about 50 g)
- 2 soft-boiled eggs, halved (see Make Ahead for quick options)
- 1 scallion, thinly sliced (optional, for garnish)
- 1 tsp toasted sesame seeds, for garnish
- Ice water for shocking noodles
Instructions
- Make the dressing. In a medium bowl whisk together chilled dashi or broth, soy sauce, rice vinegar, sugar, and toasted sesame oil until the sugar dissolves. Taste and adjust balance by adding a little more vinegar for brightness or a pinch more sugar if too sharp. Place in the fridge while you cook the noodles.
- Cook the noodles. Bring a medium pot of water to a rolling boil. Add the ramen and cook according to package instructions until just tender, usually 2 to 4 minutes for fresh or 3 to 5 minutes for dried.
- Shock and chill. Drain the noodles into a colander and immediately rinse under very cold running water, gently tossing to stop the cooking. Transfer to a bowl of ice water for 30 seconds to one minute to firm and chill the noodles, then drain thoroughly.
- Arrange the bowls. Divide the chilled noodles between two shallow bowls. Pour the chilled dressing around the noodles, making sure the broth level is visible.
- Top and finish. Artfully arrange cucumber ribbons and julienned carrot on top of the noodles, place two soft-boiled egg halves, sprinkle with toasted sesame seeds and sliced scallion if using. Serve cold.
Recipe Variations
- Spicy sesame hiyashi ramen Add 1 tbsp chili oil or 1 tsp tobanjan to the dressing for heat and a deeper sesame flavor.
- Vegetarian Swap the dashi or chicken broth for chilled vegetable broth and use tamari instead of soy sauce for a gluten-free option if needed.
- Protein boost Add shredded poached chicken, cold shrimp, or pan-seared tofu cubes on top for a heartier bowl.
- Citrus bright Add 1 tsp finely grated lemon or yuzu zest to the dressing for a lively brightness.
Make Ahead: – Dressing can be made up to 3 days ahead and stored in the refrigerator in an airtight container. Bring to cold temperature before serving.
– Soft-boiled eggs are easiest when made ahead. Cook and cool eggs up to 3 days in advance, peel and store in a sealed container with a little water.
– Julienne the cucumber and carrot up to 24 hours ahead, store in separate airtight containers in the fridge to keep them crisp.
– Noodles are best cooked just before serving, but cooked and chilled noodles can be stored in the fridge for a few hours if necessary. Drain well before assembling.
Frequently Asked Questions
Can I make this gluten-free
Yes. Use gluten-free noodles such as rice noodles or gluten-free ramen and swap regular soy sauce for tamari. Also use a gluten-free dashi or vegetable broth.
How long does the assembled dish keep in the fridge
Once assembled with broth, eat within 6 to 8 hours for best texture. Noodles and vegetables will become softer if stored too long. Store components separately up to 3 days.
I do not have dashi what can I use instead
Use chilled low-sodium chicken or vegetable broth. A light anchovy or kombu infusion works too if you have it, but broth is perfectly fine for a quick version.
Can I make the eggs quickly while noodles cook
Soft-boiled eggs take about 6 to 7 minutes for jammy yolks, so start them first and then cook the noodles while eggs sit in ice water. If short on time, use pre-cooked eggs or poached cold eggs prepared earlier.
10 Minute Hiyashi Ramen (Cold Noodle Soup)
This recipe works because it is fast, forgiving, and flavorful without needing special ingredients. It’s the kind of meal you can pull together in the time it takes to boil noodles and chop a few vegetables. Perfect for warm afternoons, easy weekday lunches, or a light dinner that still feels composed. If you are new to cold noodle soups, this one builds confidence with familiar pantry staples and room to personalize.
Ingredients
- 200 g fresh ramen noodles or 160 g dried ramen noodles
- 180 ml cold dashi or low-sodium chicken broth (chilled)
- 45 ml soy sauce (3 tbsp)
- 45 ml rice vinegar (3 tbsp)
- 1 tbsp sugar (12 g)
- 1 tsp toasted sesame oil (5 ml)
- 1 small cucumber, cut into thin ribbons or julienne (about 100 g)
- 1 small carrot, julienned (about 50 g)
- 2 soft-boiled eggs, halved (see Make Ahead for quick options)
- 1 scallion, thinly sliced (optional, for garnish)
- 1 tsp toasted sesame seeds, for garnish
- Ice water for shocking noodles
Instructions
- Make the dressing. In a medium bowl whisk together chilled dashi or broth, soy sauce, rice vinegar, sugar, and toasted sesame oil until the sugar dissolves. Taste and adjust balance by adding a little more vinegar for brightness or a pinch more sugar if too sharp. Place in the fridge while you cook the noodles.
- Cook the noodles. Bring a medium pot of water to a rolling boil. Add the ramen and cook according to package instructions until just tender, usually 2 to 4 minutes for fresh or 3 to 5 minutes for dried.
- Shock and chill. Drain the noodles into a colander and immediately rinse under very cold running water, gently tossing to stop the cooking. Transfer to a bowl of ice water for 30 seconds to one minute to firm and chill the noodles, then drain thoroughly.
- Arrange the bowls. Divide the chilled noodles between two shallow bowls. Pour the chilled dressing around the noodles, making sure the broth level is visible.
- Top and finish. Artfully arrange cucumber ribbons and julienned carrot on top of the noodles, place two soft-boiled egg halves, sprinkle with toasted sesame seeds and sliced scallion if using. Serve cold.
Conclusion
This 10 Minute Hiyashi Ramen (Cold Noodle Soup) is a gentle, dependable recipe to keep in your weeknight repertoire. It feels polished but demands little time or fuss, which is exactly what new cooks and busy afternoons need. Start with the base dressing and simple fresh toppings, then make small swaps to match what you have on hand. With a little practice you will find the balance of tang, salt, and sesame that you enjoy most, and assembly will become a quick, satisfying ritual. Trust the process and enjoy a cool, comforting bowl.
