Ingredients Prepared:

1 10 oz dried soba noodles

Sauce:

1 1/4 cups of dashi (Japanese Stock)
1/2 cup of shoyu (Japanese Soy Sauce)
1/4 cup mirin (essential condiment used in Japanese cuisine, kind of rice wine)
1 teaspoon sugar

Seasoning:

1 sheet nori seaweed (lightly toasted over the stove top flame and then crumbled)
1/2 block of chilled tofu cut into small one inch cubes
4 tablespoons of finely diced green onions
1 tablespoon of wasabi (Japanese horseradish) paste

How to Cook:

Making Sauce

In one time, mix and heat the dipping sauce ingredients in a small saucepan, remove and let cool (chill if you like).

Cooking Noodles

Cook the dried soba noodles see the package directions, rinse them well in a colander using cold water, drain, then place in ice water, drain again.

Serves

Move the soba on a small lacquer bowls. Place the cubed tofu on top, and garnish with the green onions, crumbled nori, and wasabi. Using hashi (chopsticks), dip the noodles into the cold dipping sauce.