Cold Soba

• 5 cups Dashi (page 40)
• 1 1/4 cups Japanese soy sauce
• 1 1/4 cups mirin
• 3/4 cup packed katsuobushi (dried bonito flakes)
• 14 ounces dried soba noodles
• 1/2 cup shredded nori
• 2 tablespoons yuzu peel (can substitute with lemon zest)
• 2 scallions, both white and green parts, thinly sliced
• 4 teaspoons wasabi paste

1. To prepare the broth, ready an ice bath and set aside.
2. Combine the dashi, soy sauce, and mirin in a stockpot over high heat.
3. Bring to a boil, then decrease the heat to a simmer and add the katsuobushi.
4. Simmer for 2 minutes, then turn off the heat and let sit for 3 minutes.
5. Strain through a fine-mesh sieve into a bowl and place the bowl in the ice bath to cool.
6. Once the broth has cooled, place a pot of water over high heat and to a boil.
7. Add the soba noodles, stirring with a fork or chopsticks to prevent the noodles from sticking together.
8. Cook for 4 to 5 minutes, or until the noodles are al dente.
9. Drain into a colander and rinse under cold running water.
10. Wash the noodles with your hands until the water runs clear and the noodles are cold to the touch.
11. Drain.
12. To prepare the garnishes, set up garnish plates by arranging the nori, yuzu peel, scallions, and wasabi in small bunches on each of 4 small plates.
13. Pour the broth into 4 teacups or small dipping bowls (about 1/2 cup per serving).
14. Divide the noodles among 4 large plates.
15. Each person will have a garnish plate, dipping bowl, and cold soba plate.
16. To eat, top the noodles with the shredded nori and add the yuzu peel, scallions, and wasabi to taste to the broth.
17. Grab some noodles with chopsticks and dip them into the broth to coat the noodles, then quickly slurp them down.

soy sauce, mirin, noodles, shredded nori, yuzu, scallions, wasabi paste

Taken from www.epicurious.com/recipes/food/views/cold-soba-380521 (may not work)