The Best Japanese Soba Noodle Recipe

In a small saucepan, combine the soy sauce, mirin, and water. Add the piece of kombu and heat over medium heat. Just before it starts to boil (you'll see small bubbles around the edge), remove the kombu. Do not let it boil with the kombu in, as this can make the sauce bitter.

Bring the mixture to a gentle boil, then add the katsuobushi (bonito flakes). Immediately reduce the heat to low and simmer for 30 seconds. Turn off the heat and let the flakes steep for 10 minutes.

Strain the sauce through a fine-mesh sieve lined with a paper towel into a clean jar or bowl. Discard the solids. Let the sauce cool completely. You can place it in the refrigerator to speed this up. This can be made up to a week in advance.

Bring a large pot of water to a rolling boil. Add the soba noodles and spread them out gently with chopsticks. Cook according to package directions, usually about 4-5 minutes, until al dente. Be careful not to overcook.

As soon as the noodles are done, drain them in a colander. Immediately rinse them under cold running water. Use your hands to gently rub the noodles together, washing away all the surface starch. This step is crucial for perfect texture.

Once thoroughly rinsed, transfer the noodles to a large bowl of ice water for about 30 seconds to shock them. This makes them perfectly firm and chewy. Drain very well.

Divide the noodles onto two plates or bamboo zaru trays. Serve with the chilled dipping sauce in small individual bowls. Add your desired garnishes like scallions and wasabi to the dipping sauce, dip the noodles, and enjoy.