Soba Noodles With Chilled Dashi

• dried kelp
• 4 cups of water
• 1/2 cup dried bonito flakes
• soy sauce
• soba noodles
• sesame oil
• chopped scallions.

1. To make dashi, combine a piece of dried kelp (kombu) and 4 cups of water in a medium saucepan over medium heat.
2. Dont let the mixture boil; as soon as its about to, turn off the heat, and remove the kelp.
3. Add 1/2 cup dried bonito flakes, and stir; let sit for a few minutes, then strain, add some soy sauce to taste and refrigerate for up to 2 days.
4. Cook some soba noodles, and rinse under cold water to cool them down; toss with a little neutral or sesame oil to prevent them from sticking.
5. To serve, pour some of the cold dashi into bowls and top with the noodles.
6. Garnish: Chopped scallions.

kelp, water, bonito flakes, soy sauce, noodles, sesame oil, scallions

Taken from cooking.nytimes.com/recipes/1016734 (may not work)