Cold Buckwheat Noodle Bowl
Chewy buckwheat noodles chilled and served in a tangy, lightly spiced broth with cucumber and a soft-boiled egg. Ready in 15 minutes—authentic Korean comfort that tastes like summer.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 8 oz buckwheat noodles (soba or mak guksu)
- 2.5 cups vegetable broth or dashi
- ½ tsp gochugaru (Korean red chili flakes)
- 2 tbsp soy sauce
- ½ whole cucumber
- 2 whole eggs
Instructions
- 1
Bring a pot of salted water to a boil. Add buckwheat noodles and cook until tender, about 5 minutes.
- 2
While noodles cook, bring a small pot of water to boil. Gently add eggs and cook for 6 minutes, then transfer to ice water.
- 3
Drain noodles and rinse under cold running water until completely chilled, about 1 minute.
- 4
Stir broth with gochugaru and soy sauce. Chill in the fridge or add ice cubes to cool quickly.
- 5
Slice cucumber into thin matchsticks. Peel and halve the soft-boiled eggs.
- 6
Divide noodles between two bowls, pour chilled broth over top, then arrange cucumber and egg on each.
Tools you’ll need
- large pot
- small pot
- colander
- two bowls
- knife
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