Yuzu Kosho Soba

Ingredients

Instructions

1. 1

   Bring a medium pot of water to a boil. While it heats, julienne the cucumber into thin matchsticks and finely slice the spring onions. This keeps the dish crisp and quick to assemble once the noodles are cold.

2. 2

   In a mixing bowl, whisk together the yuzu kosho, light soy sauce, mirin, rice vinegar, toasted sesame oil, and water until the yuzu kosho is evenly dispersed. Taste carefully: it should be salty, bright, and spicy. If your yuzu kosho is very strong, add a little more water.

3. 3

   Cook the soba noodles in the boiling water according to the package time, usually 4-5 minutes, stirring once early on to prevent clumping. The noodles should be tender but still slightly springy.

4. 4

   Drain the soba immediately and rinse very well under cold running water, rubbing the noodles lightly with your hands to wash off excess starch. This is the key technique for clean-tasting, bouncy cold soba. Drain thoroughly so the dressing does not get diluted.

5. 5

   Add the cold, well-drained soba, cucumber, and most of the spring onions to the bowl of dressing. Toss until the noodles are evenly coated and glossy.

6. 6

   Divide between 2 bowls and finish with the remaining spring onions and toasted sesame seeds. Serve immediately while the noodles are cool and the cucumber is crisp.

Nutrition per serving

Notes

• •Check the soba ingredients if you need the dish strictly gluten-free; many soba products contain wheat.
• •For a milder version, start with 1 tsp yuzu kosho and add more to taste.
• •If you have extra time, chill the serving bowls for 5 minutes for a more refreshing summer dish.
• •A few strips of nori or a handful of edamame would also work well, but they are optional additions.

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