Ingredients:
8 ounces dried soba noodles ( buckwheat)
1 1/2 inches ginger, peeled and sliced into thin matchsticks
1 medium carrots, peeled and sliced into thin matchsticks
4 green onions, very finely sliced
12 fluid ounces instant dashi stock
4 fluid ounces Japanese soy sauce
2 3/4 fluid ounces mirin
1 pinch salt and pepper
pickled ginger
thinly shredded pickled daikon ( I do this with a zester)
1 sheet toasted nori, cut into thin strips with scissors
Directions:
Drop the noodles into a large pan of boiling water and cook for about 3 minutes or until just tender.
Drain and rinse them well under running cold water.
Drain well and set aside.
Bring a small pan of water to the boil, and blanch the ginger, carrot, and green onion for 30 seconds.
Drain and place in a bowl of iced water.
Drain again when the veggies are cool.
SAUCE: Combine the ingredients, bring to the boil in a small saucepan, then cool completely.
When ready to serve, pour into 4 small, wide dipping bowls.
Gently toss the noodles and vegetables to combine.
Arrange in individual serving bowls.
Serve with the dipping sauce.
Arrange a little of the garnish on the side of each plate.
The noodles should be dipped into the sauce before being eaten.
Servings: 4
Time preparation: 25 min.
Time total: 35 min.