Soba Noodles / Japanese Soup

Inaka Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are about as thick as spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu) and spiced with a bit of wasabi.

Ingredients:
1 bundle soba noodles
1/2 sheet nori
1 green onions finely chopped
1/4 cup Hontsuyu
1/2 cup water (for dipping sauce)
Wasabi paste

Method:
Put a bundles of soba in boiling water for about 6 minutes over high heat. Rinse under running water and drain. Cut nori into 1-inch-long shreds with kitchen scissors. For dipping sauce, mix Hontsuyu and water, and half fill small individual bowls with the sauce. Refresh noodles under cold running water a second time and arrange them on individual bamboo mats placed on large plates, or directlly onto plates. Sprinkle the nori on top. Serve with small plates of the chopped green onions and wasabi paste and the dipping sauce.