Cold soba noodles served with a sauce for dipping are a summertime favorite in Japan. We wanted a recipe that would highlight the light, refreshing qualities of the traditional dish.
For our version of zaru soba, we cooked the noodles in at least 4 quarts of water and quickly rinsed them under cold running water to prevent overcooking, tossing them with a little bit of vegetable oil to avoid clumping. For the dipping sa...