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.

9 Irresistible Reasons to Make This Cold Miso Noodle Soup Right Now

Name: 9 Irresistible Reasons to Make This Cold Miso Noodle Soup Right Now
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Japanese
Ingredients: 3 cups dashi (cold); 2 tablespoons white miso; 1 tablespoon sesame paste or tahini; 1 teaspoon soy sauce; ½ teaspoon mirin (optional for sweetness); 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)

Description

Cool off with this cold miso noodle soup—refreshing, healthy, and deeply flavorful with chilled broth, noodles, and crunchy toppings.

Ingredients

Scale

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)

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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