Hiyashi Chuka Cold Ramen with Sesame-Soy Dressing

Why You’ll Love This Recipe

• Cold, crisp, and refreshing—exactly what you want on a hot day.
• Balanced sesame–soy dressing that’s bright, savory, and lightly sweet.
• Flexible toppings: use ham or chicken, and customize the vegetables.
• Mostly make-ahead friendly; assembly takes just minutes.

Grocery List

• Produce: Persian cucumbers, tomatoes, fresh ginger, optional scallions, optional lemon
• Dairy: Eggs
• Pantry: Ramen noodles, soy sauce, unseasoned rice vinegar, tahini or white sesame paste, toasted sesame oil, sugar, neutral oil, toasted sesame seeds, nori, pickled red ginger (beni shoga), chili oil (optional), karashi or Dijon mustard (optional)

Full Ingredients

Noodles & Toppings

• 12 oz ramen noodles (fresh, or 4 x 3-oz dried bricks; discard seasoning packets)
• 2 Persian cucumbers (or 1/2 English cucumber), cut into thin matchsticks
• 2 medium ripe tomatoes, cut into 6–8 wedges each
• 6 oz smoked deli ham, cut into fine strips; or 8 oz cooked chicken breast, shredded
• 1/3 cup pickled red ginger (beni shoga)
• 2 tbsp toasted white sesame seeds
• 1 sheet nori, cut into thin strips (optional)

Egg Crêpe (Kinshi Tamago)

• 3 large eggs
• 1/8 tsp fine salt
• 1/4 tsp sugar
• 1 tsp neutral oil (for the pan)

Bright Sesame–Soy Dressing

• 3 tbsp soy sauce
• 3 tbsp unseasoned rice vinegar
• 1.5 tbsp sugar
• 1 tbsp tahini or Japanese white sesame paste (neri goma)
• 2 tbsp toasted sesame oil
• 2 tbsp water
• 1 tsp finely grated fresh ginger
• Optional: 1 small garlic clove, finely grated; 1/2 tsp chili oil (rayu)

To Serve (Optional Extras)

• Karashi mustard or Dijon, to taste
• Lemon wedges for squeezing
• Sliced scallions for garnish

Step-by-Step Instructions

Step 1: Whisk the sesame–soy dressing

In a small bowl, whisk together soy sauce, rice vinegar, sugar, tahini, toasted sesame oil, water, and grated ginger until the sugar dissolves and the dressing is smooth and slightly emulsified. If using garlic and chili oil, whisk them in now. Taste and adjust: add a pinch more sugar for sweetness or a splash of vinegar for brightness. Refrigerate while you prep everything else so it’s nicely chilled.

Step 2: Prep the crunchy and protein toppings

Julienne the cucumbers into thin matchsticks. Cut the tomatoes into wedges. Slice the ham into fine strips or shred cooked chicken into bite-size pieces. Keep everything covered and chilled.

Step 3: Make silky egg crêpe ribbons (kinshi tamago)

Beat the eggs with salt and sugar until well combined and slightly frothy. Heat a nonstick 8-inch skillet over medium-low heat for 1 minute. Lightly brush with 1 tsp neutral oil. Pour in just enough egg to thinly coat the pan (about 1/4 cup), swirling to make a very thin crêpe. Cook 45–60 seconds until set and barely golden at the edges, flip, and cook 10–15 seconds more. Slide to a board and repeat with remaining egg. Stack the cooled crêpes, roll into a loose cigar, and slice crosswise into very thin ribbons.

Step 4: Cook and chill the ramen

Bring 2 quarts (2 liters) of water to a rolling boil. Add the ramen and cook according to package directions until just tender (typically 2–3 minutes for fresh; 3–4 minutes for dried). Drain immediately and rinse under cold running water, rubbing the strands gently to remove excess starch until completely cool. Plunge into a bowl of ice water for 1 minute to chill. Drain very well—shake off excess water so the dressing clings.

Step 5: Assemble the bowls

Divide the chilled noodles among 4 shallow bowls. Arrange neat bundles of cucumber, ham or chicken, and egg ribbons over each portion. Tuck in tomato wedges. Give the dressing a quick whisk, then drizzle 2–3 tablespoons over each bowl.

Step 6: Garnish and serve

Top with pickled red ginger, sprinkle with toasted sesame seeds and nori strips if using, and add sliced scallions. Serve immediately with extra dressing at the table and a dab of karashi mustard or a squeeze of lemon to brighten each bite.

Step 7: Optional quick-poached chicken (if starting from raw)

Bring 4 cups (1 liter) water to a bare simmer (about 190–195°F / 88–90°C) with 1 tsp salt and a few slices of ginger. Slide in 8 oz thinly sliced chicken breast. Simmer gently for 3 minutes, cover, turn off heat, and let stand 10 minutes, or until the thickest piece reaches 165°F (74°C). Transfer to ice water to cool, then drain and shred.

Pro Tips

• Rinse and chill the noodles thoroughly; this removes starch and keeps the strands bouncy and non-sticky.
• Drain noodles extremely well after the ice bath—water dilutes the dressing. A salad spinner lined with paper towels works wonders.
• For extra sesame depth, lightly crush the sesame seeds with your fingers before sprinkling.
• Make the egg crêpes thin; stacking and slicing yields elegant, feathery ribbons that drape beautifully.
• Keep all components cold and assemble at the last minute for the crispest textures.

Variations

• Spicy: Add 1–2 tsp chili oil (rayu) to the dressing and finish with a few drops on top.
• Vegetarian: Skip ham/chicken and add chilled tofu strips or edamame; use vegetarian ramen.
• Seafood: Top with poached shrimp or crab sticks for a classic Japanese twist.

Storage & Make-Ahead

Dress the noodles just before serving. The dressing keeps 1 week refrigerated in a sealed jar. Egg crêpe ribbons can be made 2 days ahead; wrap and refrigerate. Sliced cucumbers and ham/chicken keep 1–2 days chilled. Cooked, rinsed noodles can be prepared up to 8 hours ahead; toss with 1 tsp sesame oil, cover, and refrigerate. Store components separately and assemble cold.

Nutrition (per serving)

Approximate: 530 calories; 23 g protein; 16 g fat; 67 g carbohydrates; 3 g fiber; 1,400 mg sodium (varies by soy sauce and ham). Using chicken instead of ham reduces sodium.