Korea’s most refreshing summer soup is ice cold, and adding udon turns it into something you will crave on every hot Singapore afternoon. This is naengguk, a sweet and sour cucumber seaweed soup, rebuilt as a 10-minute noodle bowl.
Why Udon Wins
I tried this with a lot of noodles, and udon wins. Ice-bathed udon stays bouncy, holds the icy broth in every bite, and gives the light soup enough chew to feel like a meal instead of a side dish.
What You Will Need
- Cucumber, thinly sliced
- Onion, thinly sliced
- Chili, sliced
- Dried seaweed, soaked
- 600ml cold water
- 3 TB sugar or allulose
- 2 TB soy sauce
- 1 TB minced garlic
- 6 TB vinegar
- 1 TB plum syrup
- Ice
- Udon noodles, cooked and ice-bathed
- Sesame seeds, for topping
How To Make It
- Thinly slice the cucumber, onion and chili.
- Soak the dried seaweed until soft, then drain.
- Add the vegetables and seaweed to a large bowl.
- Make the broth with cold water, sugar or allulose, soy sauce, minced garlic, vinegar, plum syrup and plenty of ice. Do not eyeball this part. The seasoning is the difference between refreshing and flavoured water.
- Cook the udon, then rinse it in ice water until completely cold and chewy.
- Add the ice-bathed udon to the broth, top with sesame seeds, mix and serve immediately while icy.
Singapore Swaps
Plum syrup, or maesil cheong, is at Korean marts here. Fresh chiller udon gives the best chew. In this weather you may find yourself making this every other day, so keep a pack of seaweed soaked and ready.
One Tip Before You Start
The ice bath is the trick. Cold noodles in a cold broth is what makes this drinkable to the last spoonful.
FAQ
Can I use other noodles?
Somyeon or buckwheat work, but udon holds its bounce in a cold broth better than anything else I tested.
How sour is it?
Six tablespoons of vinegar is brightly sour, the way naengguk should be. Start with four if you want it gentler.
