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No broth? No problem. This icy summer noodle bowl comes together with just one frozen soy-sauce base.
When the temperature climbs, cold noodles are an instant craving. But making naengmyeon or buckwheat noodles at home often starts with a headache: the broth. You can buy ready-made naengmyeon broth, or spend time simmering anchovies and kelp—something many of us don’t want to do when it’s sweltering outside.
That’s where frozen soy-sauce broth saves the day. You mix cold water with soy sauce, vinegar, sugar, and lemon, freeze it, then use it in place of traditional stock. The ingredients are simple and the process is foolproof, so even kitchen novices can pull it off. Top the bowl with cucumber and sliced chilies for crunch and a refreshing flavor boost on sticky summer days.
The trick is the frozen soy-sauce liquid that replaces broth. Combine 400ml (about 1 2/3 cups or 13.5 fl oz) cold water with 1 tablespoon sugar, 3 tablespoons soy sauce, 2 tablespoons vinegar, and 1 tablespoon lemon juice. Stir until even, then pour into a zipper bag or airtight container and freeze. You can freeze it solid or stop when it’s slushy—both work.
Just before serving, take the frozen block out and lightly smash it with your hands or a rolling pin into small shards. That gives you a cool, slushy “broth” that chills the noodles without the fuss of making traditional stock.
For toppings, thinly julienne about one-third of a cucumber. Cucumbers are high in water and add a crisp, cooling contrast to the noodles. Thinly slice chilies as well—use cheongyang peppers for heat or mild green peppers if you want a gentler kick.
Bring 1.2 liters (about 5 cups or 1.3 quarts) of water to a boil, then add 150g (about 5.3 oz) somen noodles and cook. Stir a few times with chopsticks to keep the noodles from sticking. Generally, 3–4 minutes yields the best texture.
Immediately rinse the cooked noodles under cold water several times. This step is crucial: rinsing removes surface starch, firms up the noodles, and gives them that ideal chew. If you can, give them a final dip in ice water to make them extra cold. Drain thoroughly before plating.
Arrange the noodles in a bowl, top with the julienned cucumber and sliced chilies, then spoon the crushed frozen soy-sauce broth over everything. As the ice melts, it mingles with the noodles for a crisp, refreshing bite. Finish with a sprinkle of toasted sesame seeds or a few drops of sesame oil for extra depth.
This dish has become a summer favorite because it’s so effortless. You don’t need naengmyeon or dongchimi broth—basic pantry staples are enough. Keep a stash of frozen soy-sauce portions in the freezer and you can throw together a cooling meal in minutes when the heat zaps your appetite.
Cucumber is a quintessential summer veggie—about 95% water—so it helps replenish fluids lost in the heat and its cool flavor perks up the appetite. The combo of vinegar and lemon juice adds a bright, tangy note that can revive a tired palate.
The basic recipe is plenty tasty, but feel free to customize. Halved boiled eggs add protein, shredded chicken breast makes it more substantial, and nori flakes or perilla leaves amp up the aroma. If you like spice, simply add more cheongyang chilies.
In summer, convenience matters as much as taste. You don’t have to stand over the stove for long—just keep a batch of frozen soy-sauce broth ready and assemble a chilled noodle bowl in minutes. The crunchy cucumber, sweet-tangy soy base, and chewy somen make a refreshing summer treat that’ll perk up an appetite dulled by the heat.
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