Ingredients:

  • 200g dried soba noodles
  • Water (for boiling)
  • Ice water (for rinsing)
  • 1 cup (240 ml) dashi stock
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) mirin
  • 1 tbsp (15 g) sugar
  • 2 stalks green onions, finely sliced
  • Wasabi paste (to taste)
  • Grated fresh ginger (optional)
  • Toasted nori seaweed strips (optional)

Instructions:

  1. Combine dashi stock, soy sauce, mirin, and sugar in a small saucepan. Heat gently over medium heat until sugar dissolves completely, then remove from heat. Let cool to room temperature and refrigerate if making ahead.
  2. Bring a large pot of water to a rolling boil. Add soba noodles, stirring gently to prevent sticking. Cook according to package instructions (4-6 minutes) until just tender but still firm.
  3. Drain soba noodles immediately in a colander and rinse thoroughly under cold running water to remove starch. Transfer noodles to a large bowl of ice water to chill completely for about 5-10 minutes.
  4. Thinly slice green onions, prepare wasabi, ginger, and toast nori strips if using for garnishes.
  5. Drain noodles well and divide onto serving plates or bamboo mats. Sprinkle with toasted nori. Pour dipping sauce into small individual bowls. Serve garnishes on the side for diners to customize their dipping experience.