Cold Ramen Recipe

Cold Ramen (冷やしラーメン）is a refreshing summer dish made with ramen noodles served in a chilled, savory broth of chicken and kombu. Light yet satisfying, it delivers robust flavor without the heaviness of hot ramen. Unlike Hiyashi Chuka, Cold Ramen focuses on simplicity rather than an array of colorful toppings and strong tangy sauce. While not as common as Hiyashi Chuka, Cold Ramen is a natural evolution—an essential twist on a beloved classic—especially as ramen continues to solidify its status as a global staple.

What’s Cold Ramen and how it’s made?

Cold Ramen is a beloved regional dish from northern Japan, especially popular in prefectures like Yamagata and Fukushima during the hot summer months. It’s been enjoyed by locals for decades, though it remained mostly a hidden gem outside those areas. Recently, as ramen culture has spread and global temperatures have risen, more ramen shops across Japan—and even internationally—have started offering cold variations of their usual hot bowls during the warmer seasons.

Since the broth for Cold Ramen is served chilled—or even ice cold—it needs to be light and low in fat. A rich, fatty soup like tonkotsu would solidify when cold and become unappetizing. That’s why Cold Ramen broth is typically clear or light in consistency. Our version uses a simple yet flavorful combination of Kombu (seakelp) and chicken breast, resulting in a clean, refreshing base. We enhance the flavor with aromatic ingredients like ginger, garlic, sesame seeds, and sesame oil, ensuring there’s no compromise in taste despite its lighter and healthier profile.

When it comes to noodles, you can use semi-fresh ramen noodles from the refrigerated section of Japanese or Asian grocery stores, or dried Chukamen (Chinese-style wheat noodles). Both work well, though thinner noodles tend to have a smoother, more pleasant texture when served cold.

We keep the toppings minimal so the dish is relatively quick and easy to prepare—even in a hot kitchen. But feel free to get creative and add your favorite toppings to make it a more filling, customized meal.

Tips and substitutions for Cold Ramen

• Topping Ideas – Instead of the usual soft-boiled egg, try our Onsen Tamago—a soft, silky, semi-cooked egg that’s looser and creamier. It pairs beautifully with chilled broth and adds a luxurious texture. For vegetables, switch things up with blanched leafy greens like spinach, or seasonal summer favorites such as okra and sweet corn. These not only add color and texture but also enhance the refreshing vibe of the dish.
• Prep Is Key – One of the best things about Cold Ramen is how much you can prepare in advance. Everything except the noodles can be made ahead of time. The soup and toppings can be prepped earlier in the day—or even the night before—and chilled until ready to serve. For the best texture, cook and cool the noodles just before serving.
• Keep It Cold – Worried your ramen won’t stay cold enough on a hot day? No problem. Freeze extra broth in an ice cube tray and use those broth-cubes to chill your bowl without watering down the flavor like regular ice would. It’s a simple trick that makes a big difference in both taste and presentation.
• Add a Twist – Want to make your Cold Ramen even more exciting? Try a squeeze of fresh lemon juice just before serving—it adds a bright, tangy note that’s especially refreshing on hot days. If you’re in the mood for a little heat, a sprinkle of Shichimi Togarashi (Japanese seven-spice chili blend) will give the dish a gentle kick and aromatic depth. These simple additions can completely transform the flavor profile without any extra effort.

More recipes like Cold Ramen

• Summer Vegetable Somen
• Hiyashi Tanuki Udon
• Cold Ochazuke
• Cold Natto Soba