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–+ servings

10 Minute Hiyashi Ramen (Cold Noodle Soup)

Prep Time9 minutes
Cook Time1 minute
Total Time10 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

Noodles & Toppings

Instructions 

  • Start heating a pot of water for your ramen noodles. While you wait, add 1 tbsp Chinese-style chicken bouillon powder, 1 tsp dashi granules, 1 tsp sugar and 4 tbsp hot water to a bowl. Mix until fully dissolved, then add 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp oyster sauce, ½ tsp rice vinegar, 1 tsp garlic paste and 2 tbsp bonito flakes (katsuobushi).
  • Mix until combined and set aside for later.
    a mixture of condiments in a steel mixing bowl to make cold ramen soup
  • Soak 1 tbsp dried wakame seaweed in a bowl of water (follow the instructions on the packaging).
    dried wakame soaking in a small glass bowl of water
  • Once your water reaches a rolling boil, add 2 portions ramen noodles and boil for 1 minute longer than the packaging states.
    homemade ramen noodles cooking in a pot of water
  • Once the noodles are cooked and drain. Rinse with cold water to remove excess starch, then chill in a bowl of ice water.
    cooked homemade ramen noodles in a sieve over a bowl filled with water and ice cubes
  • Add a handful of ice to a measuring jug and fill until you have 400 ml ice cold water.
    water and ice in a glass measuring jug
  • Combine the ice water and the base sauce from earlier.
    cold ramen broth with ice cubes to chill
  • Drain the noodles and divide them between serving bowls. Pour the chilled over the top.
    ramen noodles topped with chilled broth
  • Add your choice of toppings, then sprinkle with finely chopped green onions, ground black pepper and a drizzle of toasted sesame oil.
    cold ramen noodles topped with cured ham, soft boiled eggs, wakame, chopped green onion and menma bamboo shoots

Notes

Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.