Mori soba

Method

1. 1 Cook the kombu broth with dried halibut, then season with soy sauce and mirin to make it richer than hot broth.
2. 2 The dipping sauce needs to be twice as strong because the cold noodles, when carried in water, will dilute it.
3. 3 Chill the dipping sauce for 2 hours in the refrigerator.
4. 4 Boil the soba noodles for exactly 4 minutes, then rinse with cold water and squeeze out the excess starch from the strands.
5. 5 Soak the noodles in ice water for 40 seconds, then drain them completely in a bamboo colander.
6. 6 Pick up small portions and dip them in cold soy sauce, adding chopped green onions and wasabi to the dipping sauce before eating.