Cold Watermelon Noodle Soup

Summertime is the best season for minimal cooking. So whether you buy your white kimchi store-bought or make it at home from scratch, this cold noodle soup is the perfect hot weather lunch option.

This recipe is just a guide because the watermelon’s sweetness will impact how much sweetener you add. Make sure you taste as you go and adjust accordingly. Let me know on Instagram what you think of the recipe! I know I say this often but truly—this is one of the most delicious things I’ve eaten in a long time. Hope you enjoy and happy summer!

Watermelon Noodle Soup (2 servings)

Ingredients

• 2 cups watermelon
• 2 cups liquid from white kimchi (try my recipe here!) but liquid from store-bought kimchi works too!
• 4 TBSP apple cider vinegar
• 1 TBSP maple syrup
• 1 TBSP soup soy sauce
• Salt
• Sugar
• 2 bundles of thin wheat somyeon noodles
• White kimchi, sliced
• 1 cucumber, sliced
• Sesame seeds

Step 1: Cut watermelon into chunks and blend well. Empty watermelon juice into large bowl and add white kimchi liquid, vinegar, maple syrup, and soy sauce. Add salt and sugar to taste. I started with about 1 tsp of salt and a pinch of sugar. Transfer to freezer-safe container and chill in the freezer for 1-2 hours until the liquid is slightly slush-like.

Step 2: Cook noodles according to package. Drain and rinse in cold water.

Step 3: Assemble noodles and watermelon liquid, top with white kimchi and cucumber. Sprinkle with sesame seeds on top and enjoy!