Ingredients:

  • 7 oz (200 g) dried soba noodles (buckwheat; 100% buckwheat or mixed with wheat)
  • 1 cup (240 ml) dashi stock (store-bought or homemade)
  • 1/4 cup (60 ml) soy sauce (preferably Japanese shoyu)
  • 1/4 cup (60 ml) mirin (sweet Japanese rice wine)
  • 1 tsp sugar (adjust to taste)
  • 1 scallion, thinly sliced (optional garnish)
  • 1 sheet nori (seaweed), cut into thin strips (optional garnish)
  • Wasabi paste (to taste, optional garnish)
  • Grated ginger (optional garnish)
  • Toasted sesame seeds (optional garnish)

Instructions:

  1. Combine dashi, soy sauce, mirin, and sugar in a small saucepan. Heat gently until sugar dissolves, then remove from heat and let cool.
  2. Bring a large pot of water to a rolling boil (do not add salt). Add soba noodles, stirring gently to prevent sticking. Cook according to package instructions (typically 4-6 minutes) until just tender but firm.
  3. Drain noodles immediately in a colander and rinse thoroughly under cold running water to stop cooking and remove excess starch. Drain well.
  4. Arrange noodles on a plate or bamboo mat, slightly fanning them out. Pour dipping sauce into small individual bowls.
  5. Add scallions, nori strips, wasabi, or other garnishes as desired on the side or directly on noodles.
  6. Pick up a small amount of noodles with chopsticks and dip into the sauce before eating.