Chilled Cucumber Shiso Ramen
There's something about hot weather that makes the idea of hot soup completely unbearable. Like, who decided that steaming broth in August was a good idea? Not me. That's when cold ramen becomes the only logical choice, and this chilled cucumber and shiso version is about as refreshing as it gets without just drinking from a garden hose. The cucumber adds this clean, hydrating crunch, the shiso brings that weird minty-basil thing that somehow works perfectly, and the whole bowl sits in a cold dashi broth that tastes like summer decided to behave itself for once. It's light enough that you don't feel weighed down, but substantial enough that you're not hungry again in twenty minutes. Plus, you make it ahead and just pull it from the fridge when you're too hot to function, which is pretty much the entire appeal.
Jade leaves rest on ice—cucumber drowns summer heat—slurp the cold silence.
Let Me Tell You...
I first had cold ramen at this tiny spot in the East Village during a heat wave that made the pavement shimmer like a bad mirage.
The place didn't have air conditioning, just a couple of sad ceiling fans pushing hot air around, but they served these bowls of ice-cold noodles that felt like someone finally understood what people actually need when it's ninety-five degrees outside.
I ordered without knowing what shiso was, and when the bowl arrived with these bright green leaves sitting on top like some kind of edible decoration, I almost sent it back.
But the waitress gave me this look like I'd insulted her grandmother, so I tried it.
The shiso tasted like mint and basil had a weird Japanese cousin, and somehow it made the whole cold cucumber situation make sense.
The thing about cold noodles is they sound wrong until you actually eat them.
Like, noodles are supposed to be hot, right?
That's the whole deal.
But in the summer, hot noodles feel like punishment, and these chilled ones sitting in cucumber-infused dashi with ice cubes floating around felt like someone had figured out a loophole in the rules.
I slurped them straight from the bowl, and they were slippery and cold and tasted clean in a way that hot food just can't pull off.
The cucumber added this hydrating crunch that made me realize vegetables can actually be refreshing instead of just virtuous, and the sesame oil gave it just enough richness to feel like a real meal instead of rabbit food.
After that, I started making cold ramen every summer when the heat got unbearable and cooking felt like a personal attack.
I'd spiralize cucumbers, grab shiso from the Asian market, and mix up a quick dashi that I'd stick in the fridge while I boiled noodles.
The whole thing took maybe twenty minutes, and then I'd have this cold bowl waiting for me that tasted like I'd actually planned ahead for once.
My friend Sarah came over once during a blackout, and I served her cold ramen because it was literally the only thing I had that didn't require electricity.
She looked skeptical until she tried it, and then she ate two bowls and asked for the recipe, which I took as a victory.
Now it's one of those dishes I make on autopilot when it's too hot to think.
I don't measure anything anymore, just eyeball the dashi and sesame oil, tear up the shiso with my hands, and call it done.
It's the kind of meal that doesn't ask much of you but still delivers something that feels intentional.
Cold, crisp, and honest—exactly what summer food should be when you're too hot to pretend you care about anything complicated.
Ingredients
- 3 packs (about 9 oz) fresh ramen noodles
- 2 large cucumbers, peeled into ribbons using a vegetable peeler
- 4 cups dashi broth (vegetarian dashi or kombu-shiitake broth), chilled
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 teaspoons sesame oil (toasted)
- 12–15 fresh shiso leaves, torn or left whole
- 3 green onions, thinly sliced
- 2 tablespoons white sesame seeds, toasted
- 1 tablespoon black sesame seeds (for garnish)
- 1 cup ice cubes
- 1 tablespoon grated fresh ginger (optional, for extra zing)
- Sea salt, to taste
Preparation
- Prepare the chilled broth by combining cold dashi, soy sauce, rice vinegar, mirin, and sesame oil in a large bowl or pitcher. Whisk together and refrigerate for at least 30 minutes, or ideally overnight for best flavor.
- Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions (typically 3-4 minutes for fresh noodles). Drain immediately.
- Rinse the cooked noodles thoroughly under ice-cold running water for 1-2 minutes, using your hands to separate and cool them completely. This stops the cooking process and removes excess starch.
- Toss the cold noodles with 1 teaspoon of sesame oil to prevent sticking. Divide evenly among serving bowls.
- Using a vegetable peeler, create long ribbons from the cucumbers by peeling lengthwise. Stop when you reach the seedy center, then rotate and continue. Discard or save the seedy cores for another use.
- Arrange cucumber ribbons over the noodles in each bowl. Add torn or whole shiso leaves, distributing them evenly.
- Pour the chilled broth over each bowl, ensuring the noodles are well-covered. Add 3-4 ice cubes to each bowl to keep everything cold.
- Garnish with sliced green onions, toasted white sesame seeds, and black sesame seeds. Add grated ginger if using. Serve immediately while cold.