| 200 g | soba noodles |
| 2 | dried shiitake mushrooms |
| ½ sheet | kombu |
| 400 ml | water |
| 60 ml | soy sauce |
| 3½ tbsp | mirin |
| 2 | scallions |
| dried seaweed sheet (shredded, for garnish) | |
| white sesame seed (toasted) |
Combine shiitake, kombu, and water in a pot and bring to a boil. Let simmer for approx. 10 min. Stir in soy sauce and mirin, and remove from heat. Let cool for another 15 min., then remove shiitake and kombu. Transfer the sauce to a bowl and let it chill in the refrigerator.
Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions or until al dente, approx. 4 min. Drain and then rinse vigorously under ice-cold water. Let drain well in a sieve.
Thinly slice scallion. Divide noodles among serving plates, sprinkling scallions, nori, and sesame seeds over the noodles. Serve with individual bowls of dipping sauce. Enjoy!
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