These tomato kimchi cold noodles are a refreshing, Korean-inspired noodle bowl designed for hot weather eating. The broth is made by blending ripe tomatoes with kimchi and seasonings, then lightened with icy cold dongchimi-style broth for a balance of tangy, savoury and subtly spicy flavours. Served with chewy cold noodles, jammy eggs, cherry tomatoes and a drizzle of sesame oil, this dish is cooling, light and deeply satisfying. It’s the kind of recipe you’ll come back to all summer long.
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Why You’ll Love These Tomato Kimchi Cold Noodles
If you’re craving something light and refreshing, but doesn’t compromise on flavour, these tomato kimchi cold noodles tick all the boxes. They’re cooling enough for hot days, yet still savoury and satisfying.
- Bright, refreshing flavour – the blend of ripe tomatoes and kimchi creates a tangy, savoury broth that’s light but layered.
- Perfect for hot weather – served icy cold, this noodle bowl is cooling, hydrating and easy to eat when it’s too warm for heavy meals.
- Minimal cooking required – aside from boiling the noodles and eggs, everything comes together quickly with very little stove time.
- Flexible and adaptable – use pyeongyang naengmyeon, somen or other thin wheat noodles, and adjust the spice and acidity to taste.
- Make-ahead friendly – the broth can be prepared in advance and chilled, making this an ideal option for easy summer lunches or dinners.
Ingredients & Substitutions
Tomato Kimchi Broth
- Cherry tomatoes – ripe and sweet tomatoes give the broth its fresh, summery base. Substitute with ripe, in season tomatoes.
- Cabbage kimchi – adds funk, acidity and gentle heat; use well-fermented kimchi for the best flavour.
- Kimchi liquid – intensifies the savoury depth of the broth; omit if your kimchi is very strong.
- Spring onion – brings freshness and mild onion flavour without overpowering the broth.
- Soy sauce – seasons the broth and adds umami.
- Rice wine vinegar – brightens and balances the tomato and kimchi.
- Radish dongchimi broth – keeps the broth light, crisp and refreshing; see substitution notes below if unavailable.
To Serve
- Pyeongyang nangmyeon noodles – traditional for Korean-style cold noodle dishes, with a pleasantly chewy texture. Substitute with buckwheat noodles (soba), somen noodles or any thin wheat noodle.
- Ice – essential for keeping the broth icy cold right up until serving.
- Boiled jammy eggs – add richness and protein to balance the bright, acidic broth.
- Spring onion – extra freshness and colour for finishing.
- Sesame oil – just a drizzle adds nuttiness and rounds out the flavours.
- Toasted sesame seeds – for texture and a final savoury note.
What Is Dongchimi Broth?
Dongchimi broth is a traditional Korean cold broth made from fermented radish, water and salt, resulting in a clear, lightly tangy and subtly sweet liquid. Unlike richer meat-based broths, it’s clean and refreshing, which makes it ideal for cold noodle dishes where the broth should cool and lift rather than weigh everything down. In this recipe, dongchimi broth lightens the blended tomato and kimchi base, keeping the flavours crisp and balanced.
Where to Buy Dongchimi Broth in Australia
You can usually find dongchimi broth at Korean grocery stores, either fresh in the fridge section or frozen. Some Asian grocers also sell dongchimi naengmyeon broth sachets or bottles on the shelf, which work well here and are convenient to keep on hand. If you’re in Australia, look at larger Asian supermarkets or Korean-specialist stores rather than general Asian aisles.
Dongchimi Broth Substitutions
If dongchimi broth isn’t available, a simple homemade substitute works well:
- Use a very light beef broth (or chicken broth if preferred) as the base
- Add a small splash of rice wine vinegar for gentle acidity
- Balance with a pinch of sugar to mimic dongchimi’s subtle sweetness
The goal is a broth that tastes clean, lightly tangy and refreshing — not salty or rich. Adjust to taste, then chill thoroughly before using.
How to Make Tomato Kimchi Cold Noodles
Step 1: Add two-thirds of the cherry tomatoes to a blender along with the kimchi, kimchi liquid, spring onion, soy sauce and rice wine vinegar. Blitz until completely smooth.
Step 2: Using a fine metal strainer, strain the blended mixture into a large bowl. Stir through 1 tablespoon of the leftover tomato–kimchi pulp, then add the dongchimi broth. Refrigerate to chill while you prepare the remaining ingredients.
Step 3: Slice the remaining cherry tomatoes in half and set aside.
Step 4: Cook the noodles according to packet instructions, then rinse thoroughly under cold running water to cool them down and remove excess starch.
Step 5: To assemble, divide the cooked noodles between two bowls. Add a handful of ice to each bowl — this is essential for keeping the broth icy cold.
Step 6: Pour over the chilled tomato kimchi broth, then garnish with halved cherry tomatoes, spring onion and jammy eggs. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
Tips for the Best Tomato Kimchi Cold Noodles
- Chill everything well – the broth, noodles and even the serving bowls if you have time; cold noodles should be properly icy to taste their best.
- Taste and adjust the broth – kimchi varies a lot, so adjust acidity or salt with a little extra vinegar or soy sauce if needed before chilling.
- Don’t skip rinsing the noodles – rinsing under cold water removes excess starch and improves both texture and clarity of the broth.
- Use ice generously – it keeps the broth cold as you eat and is key to the refreshing experience of Korean-style cold noodles.
FAQs
Can I make tomato kimchi cold noodles ahead of time?
Yes. The broth can be made up to a day ahead and stored in the fridge. Cook and rinse the noodles just before serving for the best texture.
What noodles work best for cold noodle dishes?
Pyeongyang naengmyeon noodles are my personal favourite, but wheat somen noodles work very well and are more widely available. Choose thin noodles that stay springy when served cold.
Is this dish very spicy?
Not at all. At most it is very mildly spicy, depending on your kimchi. If you prefer a gentler flavour, reduce the amount of kimchi or omit the extra kimchi liquid.
Can I make this vegetarian?
Yes. Use a vegetarian dongchimi broth or substitute with a light vegetable broth, adjusted with rice wine vinegar and a pinch of sugar.
How long will leftovers keep?
The broth will keep for up to 24 hours in the fridge. Noodles are best cooked fresh, as they can lose their texture once stored.
Other Noodle Recipes to Try
If you enjoy refreshing noodle dishes like these tomato kimchi cold noodles, you might also like my Cold Peanut Noodles for another chilled, summer-friendly option. For something savoury and comforting, try the Garlic Oyster Sauce Scissor Cut Noodles, or lean into deeper flavours with my Curry Udon, a rich and warming noodle bowl that’s perfect when the weather cools down.
📖 Recipe
Tomato Kimchi Cold Noodles
Ingredients
Tomato Kimchi Broth
- 300 g cherry tomatoes
- 50 g cabbage kimchi + 1 tablespoon kimchi liquid
- 1 spring onion roughly chopped
- 10 mL soy sauce
- 10 mL rice wine vinegar
- 600 mL radish dongchimi broth
To Serve
- 200 g Pyeongyang nangmyeon OR wheat somen
- Ice
- 2 boiled jammy eggs cut in half
- Spring onion finely sliced
- Sesame oil
- Toasted sesame seeds
Instructions
- Add two-thirds of the cherry tomatoes to a blender along with the kimchi, kimchi liquid, spring onion, soy sauce and rice wine vinegar. Blitz until completely smooth.
- Using a fine metal strainer, strain the blended mixture into a large bowl. Stir through 1 tablespoon of the leftover tomato–kimchi pulp, then add the dongchimi broth. Refrigerate to chill while you prepare the remaining ingredients.
- Slice the remaining cherry tomatoes in half and set aside.
- Cook the noodles according to packet instructions, then rinse thoroughly under cold running water to cool them down and remove excess starch.
- To assemble, divide the cooked noodles between two bowls. Add a handful of ice to each bowl — this is essential for keeping the broth icy cold.
- Pour over the chilled tomato kimchi broth, then garnish with halved cherry tomatoes, spring onion and jammy eggs. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
Notes
- Radish or beef dongchimi broth is available for purchase at Korean grocery stores or specialty Asian supermarkets. See Dongchimi Broth Substitutions above if unavailable.
- To cook jammy eggs, bring a saucepan of water to a rolling boil and add two cold eggs in. Boil for 7 minutes before plunging into an ice bath to stop the cooking. The result is a firm yolk with a jammy centre.
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