Heat the dipping sauce ingredients in a saucepan until the sugar
dissolves. Remove from the heat and chill.
Prepare the chopped scallions and grated ginger. Toast nori seaweed
sheet and cut into thin strips, and set out on the table with the
wasabi paste. Fill individual bowls with the chilled dipping sauce.
Bring a large pot of water to a boil and add the soba noodles. When
the pot comes to a boil again, add a small amount of cold water
(about 4 tb) to control the boiling. This may be repeated several
times until the soba is cooked.
Drain and rinse under running cold water, agitating the noodles
gently to remove all starch.
Drain well and place on a serving platter. Serve immediately.
Recipe by Japanese Family-Style Recipes, Urakami Hiroko, 2004
