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5 from 1 vote

Vegan Naengmyeon

This refreshing chilled noodle soup features a broth that is umami, spicy, sweet, and sour and it’s garnished with watermelon, kimchi, and more. Perfect for any time you'd like to cool off.
Prep Time15 mins
Cook Time45 mins
Course: Dinner, Main Course
Cuisine: Korean
Keyword: Noodle, Vegan
Servings: 2
Author: Thomas


  • 2 servings soba/buckwheat noodles or Korean sweet potato noodles

Dongchimi-Style Veggie Broth, see note

  • 2 liters water (2 quarts)
  • ½ lb daikon radish (225 grams) peeled and sliced thinly
  • ¼ lb napa cabbage (115 grams) chopped
  • ½ Asian pear peeled, cored, and sliced
  • 2 scallions cut in half lengthwise
  • 1 jalapeno pepper seeded and cut in half lengthwise (can substitute Korean red chili pepper)
  • 2 cloves garlic smashed
  • 4 slices ginger slices should be large coin-sized

Dashi Broth, see note

  • 1 liter water (1 quart)
  • 3 dried shiitake mushrooms
  • 1 piece kombu 3x4 inches or 7x10 centimeters
  • 1/2 cup mixed dried mushrooms can substitute an additional shiitake mushroom instead
  • 1 sheet sushi nori optional

Add to broth

  • 2 Tablespoons Korean or Japanese rice vinegar
  • ½ Tablespoon maple syrup
  • teaspoon salt or to taste

Pepper Paste

  • 2 Tablespoons gochujang
  • 1 Tablespoon soy sauce

Garnish / Toppings, see note

  • ½ cup napa cabbage kimchi chopped
  • ½ cucumber peeled and sliced
  • ½ cup sliced watermelon or Korean melon or other melon
  • 4 slices Asian pear
  • 1 kiwi fruit peeled and sliced
  • ½ cup smoked tofu or baked or fried or cooked otherwise, sliced
  • Sesame seeds to taste
  • Toasted sesame oil
  • Shiso leaves sliced thinly


  • Bring a pot of water to a boil over high heat. Cook the noodles according to the instructions on the package. Drain well and rinse with cold water or submerge in an ice bath to stop the cooking. Drain immediately and set aside. You can perform this step closer to the end, as needed, depending on how quickly you want to serve the noodles.
  • Combine all the ingredients for the veggie broth in a large pot. Bring to a boil over medium-high heat. Reduce to medium-low heat to achieve a moderate boil. Keep at a moderate boil, stirring and adjusting the heat as needed, for the next 30-40 minutes. The vegetables should be extremely tender but not disintegrating.
  • Perform the same steps as described above for the ingredients in the Dashi Broth.
  • When the Veggie Broth has cooked enough as described above, turn off the heat for both of the broths. Strain out all the solid ingredients for each broth separately. Use a mesh strainer if needed. Place the boiled vegetables in a deep plate and allow to cool. Once cooled, strain out any remaining broth that you can, squeezing the vegetables as needed. You can either discard/compost the veggies or eat them separately (they will be pretty mushy by now).
  • Combine both broths in a large measuring cup, in something close to a 1:1 ratio. If you have more than 700mL total, stop adding when you reach 700 mL. If you have less than 700 mL, add all of both broths into the measuring cup. Add ice so until the liquid level reaches 800mL.
  • Add the vinegar and maple syrup to the broth. Stir well. Add the salt, stir well, and taste. Add more salt as needed so that the broth is lightly salty to your taste.
  • Combine the Pepper Paste ingredients in a small bowl. Stir until evenly combined.
  • You can chill or partially freeze the broths at this point if desired.
  • Divide the noodles evenly among your serving bowls. Likewise with the broth and garnishes. Allow each person to add pepper paste to their noodles as desired. Enjoy immediately.


You can substitute 400mL of chilled store-bought vegetable stock for the Veggie Broth in the recipe. Add it directly to the measuring cup to combine with the dashi.
You can substitute 300mL of chilled Homemade Dashi for the Dashi Broth in the recipe. Add it directly to the measuring cup to combine with the veggie broth.
You can use more or fewer garnishes / toppings than listed here.