Classic Japanese Soba Noodles with Dipping Sauce (Zaru Soba)

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. 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. 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. 3

   Drain noodles immediately in a colander and rinse thoroughly under cold running water to stop cooking and remove excess starch. Drain well.

4. 4

   Arrange noodles on a plate or bamboo mat, slightly fanning them out. Pour dipping sauce into small individual bowls.

5. 5

   Add scallions, nori strips, wasabi, or other garnishes as desired on the side or directly on noodles.

6. 6

   Pick up a small amount of noodles with chopsticks and dip into the sauce before eating.