Sudachi Noodles - Use Udon, Somen or Hiyamugi Noodles

1. 1

   Assemble the ingredients.

2. 2

   Prepare the noodle soup using the concentrate of your choice and using a little less water than is called for in the instructions.

3. 3

   Put the soup in the serving bowl and chill in the refrigerator.

4. 4

   Cook the noodles following package instructions.

5. 5

   Slice the sudachi very thinly, and grate the daikon radish.

6. 6

   When the noodles are cooked, wash them well in cold running water.

7. 7

   (They'll firm up in the chilled soup so there's no need to put them in ice water.)

8. 8

   Put the washed noodles in the well chilled soup and top with the with the sudachi slices and grated daikon radish.

9. 9

   1 whole sudachi per serving makes it look very extravagant.

10. 10

    Here I used a green yuzu instead of the sudachi.

11. 11

    Here I used a lemon instead for a very colorful variation.

* Per serving · 4 servings · Values may vary.