Masa-Inspired Zaru Soba: A Home Refreshment

Prepare the Tsuyu (Dipping Sauce): In a small saucepan, combine water, instant dashi granules (or dashi packet), soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and dashi granules are fully dissolved. Remove from heat and let cool to room temperature. Once cool, transfer to a container and refrigerate for at least 30 minutes, or until thoroughly chilled. For best flavor, make the tsuyu ahead of time and chill for several hours.

Cook the Soba Noodles: Bring a large pot of water to a rolling boil. Add the dried soba noodles and cook according to package instructions, typically 4-6 minutes. Soba noodles cook quickly, so watch them carefully to avoid overcooking.

Rinse and Chill Noodles: Once cooked, immediately drain the noodles in a colander. Rinse thoroughly under cold running water, rubbing gently with your hands to remove excess starch, until the noodles are completely cold. This step is crucial for separating the noodles and giving them a firm, springy texture. Drain very well and set aside.

Prepare Garnishes: While the noodles cool, thinly slice the green onions. If using a full sheet of nori, fold it in half a few times and cut into thin strips with scissors.

Assemble and Serve: Divide the cold soba noodles into two portions and arrange them neatly on individual plates or in bowls. Serve with individual small dipping bowls of the chilled tsuyu. Garnish the noodles with sliced green onions and nori strips. Offer wasabi on the side for guests to add to their dipping sauce as desired. Dip a small amount of noodles into the tsuyu before eating.