Variation
Protein boost: Add shredded leftover rotisserie chicken or seared tofu cubes.
Dinner · Lunch · Noodles · Japanese-inspired
Cold Ramen With Ginger Miso Vinaigrette
Our cold ramen is the mid-summer answer to your noodle cravings. This dish features chewy noodles, crunchy fresh vegetables, and a bold ginger miso vinaigrette that feels light yet satisfying.
Prep
15 min
Cook
5 min
Difficulty
Easy
Serves
2
Preparation
Get these tasks done before you start cooking.
Aromatic Base
- 1
Whisk Vinaigrette
Combine miso, tahini, ginger, vinegar, soy sauce, honey, and sesame oil in a small bowl. Whisk until smooth, adding water one tablespoon at a time until the dressing reaches a pourable consistency.
Tip: Grating the ginger directly into the bowl catches all the flavorful juices.
How to Make Cold Ramen With Ginger Miso Vinaigrette
Total time: 20 min · Yields 2 servings
- 1
Cook the Noodles
Bring a large pot of water to a boil. Add the ramen noodles and cook according to package instructions, usually about 2 to 4 minutes. Do not overcook, as you want a firm, chewy texture.
- 2
Shock in Ice Water
Immediately drain the noodles and plunge them into a bowl of ice water. Agitate the noodles with your hands to remove excess starch. This stops the cooking process and ensures the cold ramen stays springy.
- 3
Prep the Toppings
While the noodles chill, prepare your vegetables. Slice the cucumbers and radishes thinly and shred the carrots. Peel and halve your soft-boiled eggs.
- 4
Dress and Assemble
Drain the noodles thoroughly and pat dry with a clean towel. Toss the noodles in half of the ginger miso vinaigrette until evenly coated.
- 5
Final Plating
Divide the noodles between two bowls. Arrange the cucumber, carrots, radishes, and edamame on top. Place the egg halves in the center and drizzle with the remaining dressing.
Chef's Tips
- Thoroughly drying the noodles after shocking them in ice water prevents the dressing from becoming watery.
- If using dried ramen instead of fresh, add 30 seconds to the boiling time but still check for a firm bite.
- Make the dressing up to three days in advance for even faster assembly.
What to Serve with Cold Ramen With Ginger Miso Vinaigrette
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in chilled ceramic bowls to keep the temperature low.
- Pair with a glass of iced green tea or a crisp pilsner.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy kick: Stir in 1 teaspoon of chili crunch or sriracha to the vinaigrette.
Variation
Gluten-free: Swap ramen for brown rice noodles and use tamari instead of soy sauce.
Storage & Reheating
The dressing keeps well in an airtight container for 5 days. For the best texture, noodles should be eaten immediately, though the assembled salad will last 24 hours in the fridge.
Further reading
Frequently asked questions
What is the best type of noodle for cold ramen?
Fresh alkaline ramen noodles are best because they retain their chewiness even when chilled. If unavailable, high-quality dried ramen or even somen noodles work well.
Can I make cold ramen ahead of time for meal prep?
Yes, but store the components separately. Keep the cooked noodles tossed in a little sesame oil to prevent sticking, and add the vinaigrette and fresh veggies just before eating.
How do I ensure my ginger miso vinaigrette is smooth?
Start by whisking the miso and tahini together first before adding liquids. This creates a paste that incorporates the vinegar and oil without clumping.
Is cold ramen supposed to be eaten with broth?
Unlike traditional hot ramen, this version is often served 'dry' (soupless) or with a very concentrated dressing. It is similar to Hiyashi Chuka, a popular Japanese summer dish.
Can I use store-bought dressing for this recipe?
While you can, the homemade ginger miso vinaigrette provides a fresh zing and adjustable thickness that bottled versions often lack.
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