This is a variation on a recipe from Japanese Food and Cooking. We skip the dry nori and (lazily) substitute ready-made dashi sauce for kezuri-bushi, but otherwise it is true to the book.Cook soba in boiling water for 5 minutes or for as long as the packet indicates, rinse thoroughly under cold water, and serve with the sauce. For the sauce, combine scallions, wasabi paste, and the liquid ingredients. Serve the sauce in individual bowls so that bite-sized portions of soba can be picked up with chopsticks, dipped into the sauce, and slurped up (yes, most definitely, slurped up, lest the chef be offended by your lack of enthusiasm!).
- 100g/3oz dried soba noodles per person
- 10cm/6" negi (spring onions), sliced diagonally
- 1 tsp (or whatever amount you like of) wasabi paste
- 1 1/2 cups water
- 1/2 cup shoyu (regular soy sauce)
- 1/2 cup mirin cooking wine
- 2 Tbsp shiro dashi sauce