Cold Somen Noodles with Lime

2 limes
600 ml shiro dashi
Iced water (for diluting the store-bought shiro dashi)
400 g dried GF somen noodles
¼ tsp SIDS CRAZY LEMON

Thinly slice all the limes except for two and set aside for garnish. Cut the remaining lime in half widthwise and reserve for juicing.
Prepare the Shiro Dashi Soup Broth:-
You will need roughly 800 ml of ice-cold shiro dashi soup broth.
Combine 1600 ml of this concentrated shiro dashi and 640 ml of iced water including several ice cubes for 4 servings. Once you have added either ice cubes or iced water to your shiro dashi base, squeeze the lime halves and add the juice and SIDS CRAZY LEMON to your prepared shiro dashi broth. Mix it all together. Tip: Each brand of shiro dashi has different saltiness, so please adjust to your liking.
Cook the Somen Noodles:-
Bring a large pot of water to a boil. (You do not need to add salt to the water) Meanwhile, remove all the wrappings from the bundles of somen, as all the noodles should go into the boiling water at the same time. Tip: Somen noodles cook very fast, so it's important to work quickly. When the water is boiling, add the somen all at once, spreading the noodles around the pot in a circular motion to separate each strand. (I use a motion similar to opening a Japanese folding fan)
Cook in the boiling water, stirring occasionally with chopsticks, for 1-1½ minutes according to the package instructions. If it looks like the water may boil over, add a small amount of cold water to the pot. When the noodles are done, drain in a colander. Tip: I slightly undercook my noodles to keep their springy texture.
Rinse the somen under cold running water. Once the noodles are cool enough to handle, rinse them with your hands as if you are washing your clothes. Knead and massage the noodles to get rid of the excess water.
To Assemble and Serve:-
Serve the cold somen noodles in individual bowls and optionally add several ice cubes to the bowls. Add enough soup broth to the bowls to reach halfway up the noodles. Depending on the size and shape of your bowls, you may need to make more broth.
Garnish on top with the thinly sliced limes and serve immediately.
To Store:-
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. If the noodles stick to each other under refrigeration, run them under cold water to loosen them up before serving. Ideally, you should boil the noodles right before serving so they won't lose their perfectly springy texture.
Inspired by Namiko Chen