Ingredients:

250 g
4 cm
1
4

Sauce:
1 1/2 cups
1/2 cup
1/3 cup

Garnish:
1 sheet

dried soba (buckwheat noodles)
ginger, peeled & slice into fine matchsticks 3 1/2 cm long
carrot, peeled & slice into fine matchsticks 3 1/2 cm long
spring onions, outside layer removed & slice finely


instant dashi stock
Japanese soy sauce
mirin
good pinch each salt and pepper

toasted nori
pickled ginger
thinly sliced pickled daikon

Method:

1. Add the noodles to a large pan of boiling water. add 1 cup of cold water after the water returns to the boil. Bring water back to the boil and cook the noodles for about 2-3 minutes or until just tender. Drain the noodles in a colander and then cool them under cold running water. Set aside.

2. Bring a small pan of water to the boil, then add the ginger, carrot and spring onions. Blanch for about 30 seconds; drain and place in a bowl of iced water to cool. Drain again when the vegetable are cool.

3. To make sauce: Combine the dashi, soy sauce, mirin, salt and pepper in a small pan. Bring to the boil, then cool completely. When ready to serve, pour into four small, wide dipping bowls.

4. To make Garnish: Use scissors to cut the nori into thin strips; garnish noodles with strips. Place a little pickled ginger and shredded daikon on the side of each plate. Serve with dipping sauce. The noodles should be dipped into the sauce before being eaten.

Notes: Soba noodles, made from buckwheat, are like wholemeal noodles but have a unique texture. They are served cold with a dipping sauce as well as in hot soup.

Serves 4