Cool Soba Noodles With Sweet Soy Broth

• 1 package (1 tablespoon) instant dashi
• 1/4 cup soy sauce
• 6 tablespoons mirin
• 2 tablespoons sake
• 2 teaspoons sugar
• 10 ounces dried soba noodles
• 4 teaspoons wasabi powder
• 4 scallions, green part only, finely chopped
• 1 sheet nori seaweed, cut into matchstick slivers
• 4 tablespoons dried bonito flakes (optional)

1. Combine 4 cups water, dashi, soy sauce, mirin, sake and sugar in bowl.
2. Whisk until dashi and sugar dissolve; set aside.
3. Bring 4 quarts water to boil in large saucepan.
4. Add soba noodles, and cook until tender, about 6 minutes.
5. Drain noodles in colander, rinse with cold water until cool, and drain again.
6. Combine wasabi powder and 1 tablespoon water in a small bowl, and stir.
7. Let stand about 6 minutes, until it becomes a thick paste.
8. Using your finger, form 4 small balls.
9. To serve, divide noodles among 4 bowls, and ladle broth over them.
10. Arrange wasabi balls, scallion greens, nori and dried bonito flakes (if using) on top of noodles.
11. Using chopsticks, dissolve wasabi balls into broth; do not eat whole.
12. Serve at once.

soy sauce, mirin, sake, sugar, noodles, wasabi powder, scallions, slivers, bonito flakes

Taken from cooking.nytimes.com/recipes/7000 (may not work)