Classic chilled buckwheat noodles served on a bamboo mat with a savory dashi-based dipping sauce.
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In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, then remove and let cool completely in the refrigerator.
Bring a large pot of water to a rolling boil. Do not add salt to the water as the noodles already contain it.
Add the soba noodles to the boiling water, stirring gently to prevent sticking. Cook according to package directions, usually 4 to 5 minutes.
Immediately drain the noodles in a colander and rinse them thoroughly under cold running water to remove excess starch.
Prepare a large bowl with cold water and ice cubes. Submerge the noodles in the ice bath for 30 seconds to ensure they are perfectly chilled and firm.
Drain the noodles well and divide them onto bamboo mats (zaru) or chilled plates.
Garnish the top of the noodles with shredded nori seaweed.
Serve the chilled dipping sauce in individual small bowls, accompanied by side plates of sliced green onions and wasabi for guests to mix in.
