Cold Soba Summer Ramen

A chilled ramen perfect for hot days, featuring buckwheat soba noodles in a light, citrusy dashi broth.

Ingredients

• 4 cups dashi stock (homemade or instant, chilled)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 4 portions soba noodles (buckwheat noodles)
• 1 cucumber, julienned
• 1 carrot, julienned
• 4 soft-boiled eggs, halved
• 1 sheet nori, cut into thin strips
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds
• Ice cubes (for chilling noodles and bowls)
• Kosher salt, to taste

Preparation

1. In a saucepan, combine dashi, soy sauce, mirin, rice vinegar, and sugar. Bring to a simmer over medium heat, stirring to dissolve sugar. Remove from heat and chill broth in the refrigerator until very cold.
2. Cook soba noodles according to package directions. Drain and rinse thoroughly under cold running water. Chill in ice water for extra coldness, then drain well.
3. Divide chilled soba noodles among bowls and add a few ice cubes to each bowl if desired.
4. Pour chilled dashi broth over the noodles.
5. Top with cucumber, carrot, halved soft-boiled eggs, nori strips, green onions, and sesame seeds.
6. Finish with desired toppings: pickled ginger, shiso leaves, sliced radish, crushed wasabi peas, and extra nori.