Learn how to make Morioka Reimen, a refreshing and chewy cold noodle dish from Japan’s Iwate Prefecture! This dish features a tangy and umami-rich broth, served with tender slices of chashu pork, fresh cucumber, kimchi, and sweet fruit. Perfect for warm days, this easy-to-follow recipe includes ingredient substitutions for accessibility.
Cold Noodles
Difficulty: ★★★☆☆2
servings10
minutes25
minutesIngredients
- For the Noodles
2 servings Morioka-style reimen noodles
(Substitute: Korean naengmyeon or glass noodles if unavailable)Water (for boiling noodles)
- For the Cold Broth
1 2/3 cups (400ml) water
1 tsp Dashida (Korean beef soup stock)
(Substitute: 1 tsp chicken bouillon or Chinese soup base)3 tbsp brown rice vinegar
(Substitute: apple cider vinegar or rice vinegar)2 tsp sugar
1 tbsp light soy sauce
(Substitute: regular soy sauce if needed, but use less salt to balance the flavor)A pinch of salt
1 tsp gochujang (Korean chili paste)
- For the Toppings
2 boiled eggs, halved
6 slices chashu (Japanese braised pork)
(Substitute: smoked ham or roast pork slices)1/3 cucumber, thinly sliced
2 oz (60g) napa cabbage kimchi, cut into bite-sized pieces
4 slices pear, thinly sliced
(Substitute: apple or watermelon slices if unavailable)2 tsp toasted sesame seeds (for garnish)
Directions
- Prepare the Cold Broth
In a medium saucepan, combine water, Dashida (or substitute), vinegar, sugar, soy sauce, salt, and gochujang.
Heat over medium heat until it comes to a gentle boil, then remove from heat.
Transfer to a bowl and let it cool to room temperature, then refrigerate until chilled. - Prepare the Boiled Eggs
Bring a pot of water to a boil, then reduce heat to medium.
Gently add eggs and cook for 10 minutes for fully set yolks.
Transfer the eggs to ice water and let them cool before peeling.
Cut the eggs in half and set aside. - Prepare the Toppings
Slice the chashu into thin pieces.
Thinly slice the cucumber.
Chop the kimchi into smaller pieces if necessary.
Slice the pear (or substitute fruit) into thin, even slices. - Cook the Noodles
Bring a large pot of water to a rolling boil.
Add the Morioka reimen noodles and cook according to package instructions (usually 2–3 minutes).
Drain immediately and rinse under cold running water until the noodles are completely cool.
Drain well and shake off excess water. - Assemble the Dish
Divide the chilled noodles into serving bowls.
Arrange the boiled egg, chashu, cucumber, kimchi, and pear slices on top.
Pour the chilled broth over the noodles.
Sprinkle with toasted sesame seeds for garnish. - Serve and Enjoy!
Enjoy immediately while the broth and noodles are cold and refreshing.
Note
- ✔ Chill the broth well: Let the broth cool completely before refrigerating to enhance the refreshing taste.
✔ Use high-quality chashu: A good, flavorful pork slice will elevate the dish.
✔ Balance the flavors: Adjust the amount of sugar, vinegar, and gochujang based on your preference.
✔ Make it spicier: Add more gochujang or a dash of chili oil for an extra kick.
✔ Best fruit options: If pear is unavailable, watermelon or apple provides a nice balance of sweetness.
✔ Storage: The broth can be stored in the fridge for up to 3 days, but assemble the dish fresh before serving.