Cold Miso Noodle Soup: A Chilled, Flavorful Summer Classic
🥢 Introduction: A Chilled Bowl with Ancient Roots
Cold miso noodle soup is more than just a refreshing, cooling dish — it’s a culinary tradition with deep historical roots spanning centuries. I’m bringing you this flavorful Japanese classic because I believe in dishes that satisfy the senses and respect their roots. Cold miso soup originated in Japan’s Miyazaki Prefecture, where farmers and Buddhist monks prepared Hiyajiru (冷や汁), a refreshing chilled miso-based soup created to nourish and cool the body during the scorching summer months. This ancient staple has evolved into modern recipes like cold soba miso soup and chilled miso noodle soup served across Asia and beyond.
Miso, the fermented soybean paste at the heart of this dish, has been used since the 8th century, prized for both its flavor and gut-friendly health benefits. Today, people from all over the globe enjoy cold miso variations as both a comfort dish and a wellness choice. The top 10 populations where this dish is most widely prepared and enjoyed include:
🇯🇵 Japan
🇰🇷 South Korea
🇺🇸 United States
🇹🇼 Taiwan
🇹🇭 Thailand
🇨🇦 Canada
🇬🇧 United Kingdom
🇻🇳 Vietnam
🇸🇬 Singapore
🇦🇺 Australia
As the climate warms and summers grow longer, more people are turning to refreshing miso soup recipes like this to stay cool while enjoying something deeply flavorful and nourishing. Whether you’re searching for miso soup for hot weather or a new twist on a noodle bowl, cold miso noodle soup checks every box.
🔗 Love noodle soups with a twist? Then don’t miss my comforting Gingery Chicken Noodle Soup Recipe — perfect for days when you want warmth, depth, and healing flavor in one bowl.
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9 Irresistible Reasons to Make This Cold Miso Noodle Soup Right Now
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Cool off with this cold miso noodle soup—refreshing, healthy, and deeply flavorful with chilled broth, noodles, and crunchy toppings.
Ingredients
For the Cold Miso Broth
- 3 cups dashi (cold)
- 2 tablespoons white miso
- 1 tablespoon sesame paste or tahini
- 1 teaspoon soy sauce
- ½ teaspoon mirin (optional for sweetness)
For the Noodles & Toppings
- 7 oz dried somen or soba noodles
- 1 Persian cucumber, julienned
- 3 radishes, thinly sliced
- 1 tablespoon toasted sesame seeds
- Ice cubes (for cooling noodles)
Instructions
- Whisk miso with a few tablespoons of dashi to loosen.
- Combine sesame paste, soy sauce, and the rest of the dashi.
- Chill in fridge for 20–30 minutes.
- Boil noodles per package instructions.
- Drain and rinse thoroughly under cold water.
- Place noodles in an ice bath until chilled, then drain.
- Divide noodles into bowls.
- Pour chilled miso broth over the noodles.
- Top with cucumber, radish, and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: No-cook broth, boiled noodles
- Cuisine: Japanese
🧺 What You’ll Need: Kitchen Tools & Essentials
Even though cold miso noodle soup is incredibly simple to prepare, the right tools can make the process smoother and faster—especially when you’re aiming for that restaurant-worthy finish at home. I always find that when I prep smart, my results taste better and cleanup takes less time.
🍴 Kitchen Equipment Essentials
To get started, you’ll want to gather a few key items you likely already have in your kitchen:
- Medium saucepan – Ideal for boiling your somen or soba noodles quickly and evenly.
- Fine mesh strainer – Essential for draining and rinsing noodles without losing any down the sink.
- Mixing bowls – Use one for the miso broth, and another if you’re prepping toppings in advance.
- Whisk or spoon – Helps you dissolve the miso and sesame paste into a silky broth.
- Cutting board & sharp knife – For clean, uniform slicing of cucumbers and radishes.
- Serving bowls – Choose deep bowls to hold the broth and noodles together beautifully.
These basics are all you really need to create a chilled noodle dish that looks as good as it tastes.
🥄 Handy Add-Ons to Upgrade Your Prep
Want to save time or impress with presentation? I always reach for these extras when I want to elevate the experience:
- Ice cube trays – Quick-chill the broth or cool your noodles instantly with a few ice cubes.
- Mandoline slicer – Gives your veggies that perfectly even, paper-thin texture found in restaurant bowls.
- Chopsticks or noodle strainer – Useful for separating and serving noodles without clumping.
These tools aren’t essential, but they make cold miso noodle soup feel more effortless and elegant—especially when serving guests on a hot day.
🔗 Pro Tip: You can pair this with something warm and hearty for a balanced meal. Try my Broccoli Potato Cheese Soup Recipe as a contrast to the chilled bowl—ideal for cooler evenings or when feeding a crowd.
🧂 Ingredients: Fresh, Flavorful & Fridge-Friendly
One of my favorite things about cold miso noodle soup is how flexible and pantry-friendly the ingredients are. It’s a dish that feels gourmet, yet you can pull it together from just a few items you probably already have on hand—or easily find at your local grocery store or Asian market.
🧊 For the Cold Miso Broth
This broth is the heart of the dish — cool, umami-rich, and luxuriously creamy, with a subtle depth from the sesame paste. Here’s what you’ll need:
- 3 cups cold dashi – You can use homemade or instant dashi granules dissolved in cold water. For a deeper, more robust flavor, let the freshly made dashi chill completely before using.
- 2 tablespoons white miso paste – Mild and slightly sweet, making it ideal for chilled dishes.
- 1 tablespoon sesame paste – Adds a rich, nutty depth and a smooth, aromatic finish.
- 1 teaspoon soy sauce – Just a splash to round out the savory depth.
- ½ teaspoon mirin (optional) – If you prefer a slightly sweet broth, this touch balances the salty notes.
Whisk it all together and you’ve got a cold miso broth that’s light, balanced, and full of complex flavor.
🍜 For the Noodles & Toppings
These ingredients bring freshness and texture to your bowl, turning it into a complete, crave-worthy meal:
- 7 oz dried somen or soba noodles – Cooked just until tender, then chilled.
- 1 Persian cucumber – Thinly julienned to add crisp texture and refreshing brightness.
- 3 radishes – Finely sliced to bring a peppery kick and a pop of vibrant color.
- 1 tablespoon toasted sesame seeds – Brings a warm, toasty aroma and a hint of nutty crunch.
- Ice cubes – Not for the broth, but to flash-chill the noodles after cooking.
If you’re feeling creative, this is also where you can play around with seasonal toppings or protein add-ins (more on that in the Variations section later 👇).
🔗 Want a warm variation with similar depth? My Tomato Soup and Grilled Cheese Casserole adds comfort and richness in cooler months—making it a year-round soup duo.
👩🍳 Instructions: How to Make Cold Miso Noodle Soup
Making cold miso noodle soup at home is surprisingly easy. With just a few ingredients and a bit of chill time, you’ll have a bowl that delivers flavor, freshness, and nutrition in every bite. I always recommend preparing each component individually and then assembling right before serving for the best texture and presentation.
🔹 Step 1: Prepare the Cold Miso Broth
Start by loosening the miso paste. In a small bowl, combine 2 tablespoons of white miso with a few tablespoons of cold dashi, whisking until smooth and well-blended. This helps the miso dissolve smoothly without lumps.
Then, mix in 1 tablespoon of sesame paste (or tahini), 1 teaspoon of soy sauce, and ½ teaspoon of mirin, if desired, stirring until fully combined. Gradually whisk in the rest of the 3 cups of dashi, ensuring everything combines into a smooth, light-tan broth.
💡 Pro Tip: Want deeper umami? Try making your own broth from scratch. Check out my Gingery Chicken Noodle Soup Recipe for tips on building homemade broth flavor foundations.
Refrigerate the prepared broth and allow it to chill for a minimum of 20–30 minutes. This resting time allows flavors to meld and makes it truly refreshing when served.
🔹 Step 2: Cook and Cool the Noodles
While the broth is chilling, bring a medium saucepan of water to a boil. Add 7 oz of somen or soba noodles and cook according to the package directions—usually around 3 to 4 minutes.
After cooking, drain the noodles right away and rinse them well under cold running water to halt the cooking and cool them down. Then, transfer the noodles to an ice water bath for about 2 minutes. This firms them up and delivers that cool, refreshing bite you want in a cold noodle bowl.
Drain again and set aside.
🔹 Step 3: Assemble the Bowl
Now comes the fun part—assembly. Divide the chilled noodles into two serving bowls. Pour the cold miso broth over the noodles slowly to preserve their neat arrangement.
Top each bowl with:
- Julienned Persian cucumber
- Thinly sliced radishes
- A sprinkle of toasted sesame seeds
Serve immediately while everything is still cold.
🌿 Optional: Add ice cubes to the broth if you want an extra-chilled presentation, especially for outdoor summer meals.
🔗 Curious about crafting the perfect base from scratch? Learn how to build umami like a pro in my in-depth tutorial on Broccoli Potato Cheese Soup Recipe—it’s a warm alternative with the same comfort-level appeal.
⏱️ Time Overview & Nutrition Score (Per Serving)
Whenever I’m craving something fast, refreshing, and nutrient-rich, cold miso noodle soup is my go-to choice. It’s a dish I can trust on hot summer days when I want to eat light but still feel fully satisfied. With quick prep, minimal cooking, and effortless assembly, the result is a perfectly balanced bowl bursting with savory, umami-rich refreshment.
Fast from the stove to the fridge, and ready to enjoy at the table
What I love most about cold miso noodle soup is that it takes less than 20 minutes to prepare from start to finish. Here’s the simple timeline:
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Chill Time: Optional 10–15 minutes for an even colder, more refreshing broth
- Total Time: Approximately 18 minutes, or up to 30 minutes if chilled longer
Preparing the miso broth ahead of time and refrigerating it makes assembling the dish nearly effortless the following day. I often batch the broth so I can make fresh servings of cold miso noodle soup all week without starting from scratch.
This time-saving element makes it an ideal lunch option, especially for anyone trying to maintain healthy habits without spending hours in the kitchen. You’ll get hydration, flavor, and satisfaction without feeling heavy or sluggish afterward.
🧮 Nutrition Score (Per Serving): Light Yet Nourishing
Here’s a quick look at the nutritional benefits of one serving of cold miso noodle soup:
- Calories: ~280
- Protein: 7 oz (from noodles, sesame, and miso)
- Fat: 6 tablespoons (healthy fats from tahini and sesame)
- Carbohydrates: 9 oz (mostly from noodles)
- Sodium: 1 teaspoon (balanced by broth dilution)
- Fiber: 2 tablespoons (from radishes and cucumber)
This soup may be cold, but it brings warm health benefits. The fermented miso paste supports gut health, while sesame paste provides unsaturated fats and essential minerals like calcium and magnesium. I also appreciate how the fresh toppings add fiber and antioxidants without weighing the bowl down.
If you’re watching your sodium intake, go for low-sodium soy sauce or leave out the mirin altogether. For extra protein, see the Variations section below for flavorful and creative add-in options.
🔗 Craving even more low-calorie but flavorful options? Give my Cabbage Fat-Burning Soup— a veggie-loaded, hearty bowl that’s both nourishing and low in calories.
🥡 Serving & Storage Tips
One thing I adore about cold miso noodle soup is its amazing versatility, both in how it’s served and how easily it can be stored. Whether you’re hosting a backyard lunch, prepping for the week, or just cooling off on a solo summer evening, this soup adapts to your schedule without sacrificing taste or texture.
🍽️ Best Times & Ways to Serve Cold Miso Noodle Soup
I always serve cold miso noodle soup straight from the fridge or with a few ice cubes added to the bowl for extra chill. It’s best enjoyed:
- 🥢 As a light lunch during a heatwave
- 🍣 As a starter before sushi or grilled seafood
- 🥒 Alongside a crisp cucumber salad or chilled edamame
- 🧋 With iced green tea or barley tea for a fully refreshing Japanese-style meal
You can also serve it family-style—just chill a big batch of broth and let everyone build their own bowls with their favorite toppings. It’s fun, interactive, and perfect for warm-weather gatherings.
🧊 How to Store Cold Miso Noodle Soup Properly
When storing cold miso noodle soup, it’s important to separate the components for maximum freshness. Here’s how I do it:
- Keep the cold miso broth in an airtight container and refrigerate it for freshness. It stays fresh for up to 2 days.
- Keep noodles chilled in a separate sealed container. They’re best eaten the same day but can hold for 24 hours if rinsed in cold water before serving.
- Toppings like cucumber and radish should be sliced fresh, but can be prepped up to 6 hours in advance and stored with a damp paper towel in a covered container.
Avoid freezing cold miso noodle soup, as the texture of the miso and noodles doesn’t hold up well after thawing.
🔗 Craving a warmer option you can make in advance? My Lasagna Soup Recipe is a freezer-friendly, make-ahead favorite with all the comfort of baked pasta in a bowl.
🔄 Variations: Make It Yours
The charm of cold miso noodle soup lies in its endless customization options. While the traditional Japanese version highlights simplicity with cucumber, radish, and sesame seeds, you can easily adapt it to fit your diet, mood, or pantry staples. I love experimenting with different textures and flavors, and this dish always welcomes creativity.
🥬 Vegan Cold Miso Noodle Soup
For a fully plant-based option, swap out the dashi broth with a kombu (kelp) broth or even a mushroom-infused stock. This keeps the soup rich in umami while avoiding fish-based ingredients. Add chilled tofu cubes, steamed spinach, or shredded carrots for protein and extra crunch. The result? A refreshing, vegan-friendly version of cold miso noodle soup that’s satisfying without being heavy.
🍗 Protein-Packed Cold Miso Noodle Soup
If you’re craving more substance, it’s easy to turn this light meal into a protein powerhouse. Toss in shredded rotisserie chicken, poached shrimp, or even seared salmon flakes for a pescatarian twist. I also love topping my bowl with a soft-boiled egg, sliced in half, so the creamy yolk enriches the chilled broth. This variation of cold miso noodle soup works beautifully as a full dinner option.
🌶️ Spicy Chilled Miso Noodles
If you love a kick of heat, even a small touch of spice can elevate the flavor. Stir a teaspoon of chili oil, sriracha, or Korean gochujang into the broth for a fiery kick. Add toppings like spicy pickled vegetables, scallions, or kimchi to intensify the flavor. The spice balances the cold broth perfectly, making this style of cold miso noodle soup both refreshing and invigorating.
No matter which variation you choose, the foundation of cold miso noodle soup—miso, noodles, and refreshing toppings—remains the same. That’s what makes it a favorite of mine — endlessly versatile, fast to make, and always incredibly satisfying.
🔗 Craving something rich and cheesy instead? Try my Broccoli Potato Cheese Soup Recipe. It’s the ideal cozy companion to refreshing chilled miso noodles.
❓ Frequently Asked Questions
Can miso soup be eaten cold?
Absolutely. In fact, Japan has long embraced hiyajiru miso soup, a chilled miso soup from the Miyazaki region, as a traditional summer staple. Unlike hot miso soup served at sushi restaurants, this version is designed to refresh and rehydrate during sweltering days. Cold miso noodle soup simply builds on that tradition by adding noodles, vegetables, and sesame, making it both heartier and more versatile.
Can you make cold miso soup at home?
Yes! All you need is cold dashi broth, miso paste, and fresh toppings. The addition of noodles turns it into chilled miso noodle soup, which feels more like a full meal than just a side dish. The best part? It takes under 20 minutes to prepare, making it an ideal recipe when you’re short on time but still want something nourishing.
Is miso soup good when you have a cold?
Yes—both hot and cold miso soups can be soothing. Cold miso noodle soup in particular hydrates your body while delivering probiotics from the fermented miso paste. Even though this dish is served chilled, it’s still beneficial for your digestion and immune system. If you’d prefer warmth when under the weather, switch to a hot variation like my Gingery Chicken Noodle Soup Recipe for a healing boost.
Is cold miso noodle soup healthy?
Definitely. This dish is low in calories, high in probiotics, and completely customizable. With fresh cucumber and radish, you also get fiber and antioxidants. Adding soba noodles boosts protein, and sesame seeds contribute healthy fats. No wonder cold Japanese miso soup is often labeled as one of the best summer miso noodle soups for both taste and wellness.
📝 Conclusion: A Bowl of Cool Comfort
Cold miso noodle soup is more than just a seasonal recipe—it’s a dish that connects tradition, wellness, and flavor. From its origins as hiyajiru miso soup in Japan’s Miyazaki Prefecture to its modern variations enjoyed worldwide, this refreshing bowl has stood the test of time.
I love it because it’s endlessly adaptable. Whether I make a vegan kombu-based version, a protein-packed chicken variation, or a spicy sesame twist, chilled miso noodle soup always delivers. Its balance of umami-rich broth, chewy noodles, and crunchy toppings makes it the ultimate miso soup for hot weather—light enough to refresh, yet nourishing enough to satisfy.
If you’re looking to diversify your summer meal rotation, cold soba miso soup and other refreshing miso soup recipes deserve a permanent place on your table. The fact that it comes together in under 20 minutes only adds to its charm.
So, the next time the heat rises and you’re craving something cool, give cold miso noodle soup a try. It’s a bowl of comfort, culture, and creativity—served chilled, straight from the fridge, and bursting with flavor.
🔗 And if you want another cozy option for cooler nights, check out my Tomato Soup and Grilled Cheese Casserole. Between hot and cold, you’ll always have the perfect soup for any season.