Cold Shirataki Noodle Soup (Naengmyeon)

5 from 1 reviews

This ice cold shirataki noodle soup topped with sweet pear and spicy kimchi is only 222 calories per servings and filling enough to be served as a main!


  • 4 cups vegetable broth
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 package shirataki smart noodles spaghetti or regular shirataki noodles
  • 1 cup kimchi (chopped)
  • 1/2 cup cucumber (peeled, seeded and sliced into sticks)
  • 1 Asian pear (peeled and sliced into thin slices)
  • 2 eggs (boiled and sliced in half)
  • 2 teaspoons rice vinegar (or cider vinegar)
  • 2 teaspoons white vinegar
  • Ice cubes
  • sesame seeds (optional)
  • chopped scallions (optional)


  1. Put vegetable broth, sugar and salt in a pot and bring to a boil. Lower heat and simmer for 15 minutes, uncovered. Turn the heat off, transfer the broth to a bowl and refrigerate until cold (about an hour).
  2. Drain shirataki noodles and rinse a few times to remove the odor. Drain and set aside.
  3. Put Asian pear in a bowl of water with a little salt to prevent the slices from browning. Drain right before using.
  4. When the broth has cooled down, divide it among two bowl and add shirataki noodles.
  5. Top with cucumber, Asian pear and boiled eggs.
  6. Add 2 teaspoon white vinegar to each bowl and sprinkle with sesame seeds and scallions.
  7. Stir and serve immediately.
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