INGREDIENTS

7 oz. soba (buckwheat noodles)
1 sheet nori (dried laver seaweed)
1 tablespoon finely grated fresh ginger
3 spring onions, very finely sliced
DIPPING SAUCE
2 cups dashi
1/2 cup Japanese soy sauce
1/2 cup mirin or dry sherry
Salt or sugar (optional)

COOKING METHOD

Bring large saucepan of water to boil and add noodles. When water returns to boil, add 1 cup cold water. Bring to boil and add 1 cup cold water. Bring to boil again and cook until the noodles are just tender. This take approximately 2 minutes, so keep testing and stop cooking as soon as noodles are tender.

Drain in colander and hold under running cold water until noodles become cold. Drain well.

Toast sheet of nor over gas or electric burner or under griller until crisp. Put noodles on plates and crumble nori over noodles.

Mix giner with spring onion and put a small portion on each plate. Pour dipping sauce into individual sauce dishes for each person. Ginger mixture should be stirred into sauce. Dip noodles into sauce before eating.

DIPPING SAUCE

Put ingredients into small pan and bring to boil. remove from heat and cool. Taste and add salt or sugar as desired.

SOURCE: AsianConnections