Ingredients

Sauce ingredients:

1 cup dashi stock
3 tbsp soy sauce
1 tbsp sake or mirin
1 ½ tsp evaporated cane sugar - less if using mirin

Other ingredients
8 ounces dried soba noodles
8 cups water, for boiling
1 green onion, thinly sliced
1/2 teaspoon grated fresh ginger
1/4 teaspoon wasabi (optional)
Toasted sesame seeds (optional)
Nori seaweed, cut into thin strips (kizami nori, optional)

Instructions

1. Make dashi adding other ingredients and cool in fridge.
2. Bring 8 cups of water to a rolling boil in a large pot.
3. Add the dried soba noodles and cook according to package directions (usually 5-7 minutes). Stir occasionally to prevent sticking.
4. While the noodles are cooking, prepare an ice bath in a large bowl. Fill the bowl with water and plenty of ice cubes.
5. Once the noodles are cooked al dente, drain them immediately in a colander.
6. Rinse the noodles thoroughly under cold running water to remove excess starch.
7. Transfer the noodles to the ice bath and chill for a minute or two, gently agitating them with your hands.
8. Drain the noodles well and divide them among individual serving baskets or plates.
9. Put sauce in small bowls to serve.
10. Serve the chilled soba noodles with the dipping sauce, green onion, grated ginger, wasabi (if using), toasted sesame seeds (if using), and nori seaweed (if using).
11. To eat, pick up a small amount of soba noodles with chopsticks and dip them into the sauce. Enjoy immediately.

• Zaru soba is typically served cold, so make sure the noodles are well-chilled before serving.