| 1 |
Add the noodles to a large pan of boiling water. When the water returns to the boil, pour in 1 cup of cold water. Bring water back to the boil and cook the noodles for about 2-3 minutes or until just tender when teasted, taking care not to overcook. Drain the noodles in a colander and then cool them under cold running water. Drain thoroughly and set aside. |
| 2 |
Slice the ginger and carrot into thin slices, then slice into fine matchsticks about 1-1/4 inches long. Slice the green onions very finely. Bring a small pan of water to the boil, then add the ginger, carrot and green onions. Blanch for about 30 seconds; drain and place in a bowl of iced water to cool. Drain again when the vegetables 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 |
Gently toss the cooled noodles and vegetables to combine. Arrange in individual serving bowls. |
| 5 |
TO MAKE GARNISH: Use scissors to cut the nori into thin strips; garnish noodles with strips. Place a little pickled ginger and sliced daikon on the side of each plate. Serve with dipping sauce. The noodles should be dipped into the sauce before being eaten. |
| 6 |
NOTE: Soba noodles, made from buckwheat, are like whole wheat noodles but have a unique texture. They are served cold with a dipping sauce as well as in hot soup. |
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