Zaru Soba: Summertime cold Soba noodles with dipping sauce (Tsukejiru)

When the weather gets hot, I love to eat cold soba noodles.  In Japan, you'll see these in many restaurants, and it's especially popular to top them with tempura shrimp.

Good soba noodles are made from just buckwheat and water.  Check the ingredients as many cheaper soba will be made of primarily wheat.

If you want to serve them hot, check out this post on kakejiru.   When cold, serve soba noodles with a dipping sauce called tsukejiru.  Both tsukejiru and kakejiru contain dashi, sugar, and soy sauce; just in different proportions.

In a pot, bring up to a boil:
3 C dashi
6.5 TB soy sauce
1 TB sugar
Let cool in the fridge.  You can do this up to a week ahead of serving.

Meanwhile, bring a large pot of water to a boil.

Dried soba noodles are usually bundled into 1 person serving sizes, so pull out 2 bundles for 2 people or more bundles for each person you are feeding.

Place the noodles into the boiling water and simmer uncovered for 4-6 minutes or until al dente (check the package for instructions).  Once cooked to your liking, cool them down.  

I like to drain them off, then plunge into a big bowl of ice water.  Once they are cooled, you can either drain off the ice water and serve, or fold the noodles into little bundles.  This post has some great serving ideas and photos for reference.

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