Prepare the noodle soup using the concentrate of your choice and using a little less water than is called for in the instructions. Put the soup in the serving bowl and chill in the refrigerator.
Cook the noodles following package instructions.
Slice the sudachi very thinly, and grate the daikon radish.
When the noodles are cooked, wash them well in cold running water. (They'll firm up in the chilled soup so there's no need to put them in ice water.)
Put the washed noodles in the well chilled soup and top with the with the sudachi slices and grated daikon radish.
1 whole sudachi per serving makes it look very extravagant.
Here I used a green yuzu instead of the sudachi.
Here I used a lemon instead for a very colorful variation.
Story Behind this Recipe
This recipe was featured on TV! Sarashina soba noodles were used in then.
Cool the soup in the serving bowl so that both become well chilled. You can omit the grated daikon radish if you like. Please make this with the dashi soup that your family likes. Use the type of noodle you prefer too. In this recipe I've used Inaniwa udon noodles.