Chilled Buckwheat Noodles with Citrus Dipping Broth

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A traditional Japanese summer staple featuring cold buckwheat noodles served alongside a bright citrus-soy dipping broth. The noodles are plunged into ice water after cooking to lock in their characteristic firm chew, while the savory broth is sharpened with yuzu and grated ginger for a refreshing finish.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 2.5 gFat
• 0.4 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 5 gSugar
• 11 gProtein
• 1180 mgSodium
• 240 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Citrus Dipping Broth

• 1 1/2 cups kombu dashi
• 1/3 cup soy sauce (koikuchi)
• 1/4 cup mirin
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tbsp yuzu or lemon juice
• 1 tsp grated fresh ginger

For the Noodles and Ice Bath

• 14 oz dried soba noodles (80% buckwheat blend)
• 4 cups ice water for shocking
• Crushed ice for serving
• 1 tsp toasted sesame oil (optional)

For the Garnishes

• 3 green onions, finely sliced on the bias
• 1/2 cup grated daikon radish, lightly squeezed
• 1 tbsp prepared wasabi paste
• 2 tbsp tempura crumbs (tenkasu)
• 1 sheet toasted nori, cut into thin strips
• 1 tbsp toasted white sesame seeds

Directions

1. Combine the dashi, soy sauce, mirin, rice vinegar, sugar, yuzu juice, and grated ginger in a small saucepan over medium-low heat. Stir gently until the sugar fully dissolves and the mixture reaches a bare simmer, about 3 minutes. Remove from heat, transfer to a pitcher, and chill in the refrigerator for at least 30 minutes.
2. Bring a large pot of water to a vigorous boil. Add the soba noodles and stir immediately to separate the strands. Cook according to package directions, typically 4 to 5 minutes, until tender but still springy when tasted.
3. Drain the noodles in a fine-mesh colander and rinse under cold running water while gently rubbing the strands to wash away surface starch. Continue rinsing until the noodles feel cool and clean, about 1 minute.
4. Submerge the rinsed noodles in a bowl of ice water for 2 to 3 minutes to firm up their texture, then drain thoroughly. Shake the colander firmly to remove standing water.
5. Line individual serving plates or shallow bowls with a generous layer of crushed ice, then mound the chilled soba on top. Place each plate on a tray or wooden board.
6. Spoon the chilled dipping broth into 4 small individual bowls, filling each about halfway. Place one dipping bowl beside each noodle plate.
7. Arrange the sliced green onions, grated daikon, wasabi, tempura crumbs, shredded nori, and sesame seeds in small divided dishes set at the center of the table for sharing.
8. To eat, lift a small bundle of noodles, dip briefly into the broth, and top with any of the garnishes before slurping. Refill dipping bowls with the remaining broth from the pitcher as needed.

Cook’s Notes

• Always rinse soba in plenty of cold running water to wash off surface starch, which is the secret to a clean, non-gummy texture.
• Chill the dipping broth thoroughly before serving; lukewarm broth dulls the contrast that makes this dish so refreshing.
• The dipping broth keeps for up to 5 days in a sealed jar in the refrigerator and can be reused for zaru udon or grilled fish.
• Chill serving plates and individual noodle bowls in the freezer for 10 minutes to keep everything properly cold during summer meals.
• Add a small mound of shiso leaves or a soft-boiled egg yolk to the garnish tray for a more substantial bistro-style presentation.

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