2 bunches of dried soba noodles
200ml dashi stock
50ml soy sauce
2 tbsp finely chopped shallots (scallions)
Wasabi (Japanese horseradish)
Julienned yaki nori (roasted seaweed sheet)
Add dipping sauce ingredients into a saucepan and heat over medium heat.
When small bubbles start coming up around the edge, let it cook for about 15 seconds and turn off the heat. Cooldown at least to room temperature.
Boil water in a large saucepan. Remove the tape from each bunch (if it is bunched) and spread noodles into the pan. Mix for about 15 seconds ensuring that each strand is separated.
Boil for the duration recommended on the back of the pack (4-6 minutes depending on the brand).
Drain into a colander and rinse well under running water. Shake the colander well to remove water at the bottom of the colander and leave until required.
Plate soba noodles on a large plate to share or two plates for individual serves.
Sprinkle yaki nori on the top.
Serve with dipping sauce in a small bowl with condiments.