Ingredients:

  • 1 cup dashi stock
  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 12 oz dried soba noodles
  • 8 cups water
  • 2 stalks green onion
  • 1 sheet nori
  • 1 tsp wasabi paste
  • 1 tsp toasted sesame seeds

Instructions:

  1. Combine 1 cup dashi stock, 1/2 cup soy sauce, 2 tbsp honey, and 1 tbsp apple cider vinegar in a small saucepan.
  2. Bring the sauce mixture to a gentle simmer over medium heat for 2-3 minutes to integrate flavors, then remove from heat.
  3. Place the sauce in the refrigerator to cool completely before serving.
  4. Fill a large pot with 8 cups of water and bring to a rolling boil.
  5. Gently fan 12 oz dried soba noodles into the boiling water to prevent sticking; stir occasionally and cook according to package instructions (usually 4-6 minutes) until tender but retaining a slight snap.
  6. Immediately drain the noodles into a colander and plunge them into a bowl of ice water.
  7. Rub the noodles gently with your hands under the cold water to wash away excess surface starch.
  8. Divide the chilled noodles into four neat bundles on a platter or bamboo tray.
  9. Pour the chilled sauce into four small individual dipping bowls.
  10. Garnish each dipping bowl with a small mound of wasabi paste, thinly sliced green onions, julienned nori strips, and toasted sesame seeds.