Chilled Dipping Soba with Cucumber and Nori

Cold-rinsed soba with a chilled soy-mirin dashi dip, crisp cucumber, and nori. It echoes Noodles After the Evening Bell, when Edo laborers followed buckwheat steam and dried-fish scent after the temple bell.

Serves 2

Estimate for one serving

• 900 cal
• 16g protein
• 50g carbs
• 10.5g fat
• 6g fiber

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Ingredients

• 8 oz dried soba noodles
• 5 cups water
• 1 piece (4x4 inch) kombu
• 1/2 cup katsuobushi
• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp rice vinegar
• 1 English cucumber
• 3 scallions
• 3 nori sheets

Instructions

1. 1Make dashi by simmering kombu in water for 5 minutes, removing it, adding katsuobushi, steeping 5 minutes and straining.
2. 2Mix dashi with soy sauce, mirin and rice vinegar to create dipping sauce, then chill in refrigerator.
3. 3Cook soba noodles in boiling water until al dente, drain and rinse thoroughly under cold running water, then drain again.
4. 4Julienne cucumber into thin matchsticks and thinly slice scallions and nori.
5. 5Arrange chilled noodles on plates with cucumber, scallions and nori; serve cold dipping sauce in small bowls on the side.