To begin, bring 1.5 litres of water to a rolling boil in a large pot. While waiting for the water to boil, prepare the soba dipping sauce. If using store-bought tsuyu, skip to step 2. If making it from scratch, combine 1/2 cup water, 1 tbsp mirin, 2 tbsp soy sauce, and bonito flakes in a small saucepan. Heat on medium until it simmers, then strain out the bonito flakes. Let the tsuyu cool to room temperature.

Once the water is boiling, add the dried soba noodles to the pot, stirring gently to prevent them from sticking together. Follow the package instructions for cooking time (typically around 5-7 minutes). Stir occasionally to ensure even cooking and prevent clumping.

While the soba is cooking, prepare a large bowl with cold water and ice cubes. This will be used to chill the noodles and stop the cooking process, which preserves their texture and firmness.

Once the soba is cooked to a firm yet tender texture, drain the noodles in a colander. Immediately rinse them under cold running water to remove excess starch and stop the cooking process. This step is essential to achieving the smooth texture of soba noodles.

After rinsing, transfer the soba noodles into the ice water bath to cool completely. Let them sit in the cold water for a few minutes. This enhances the firm texture of the noodles, making them ideal for dipping.

Drain the noodles from the ice bath and arrange them in neat bundles on a serving plate. You can use a bamboo mat (zaru) for a more traditional presentation if you have one.

Serve the soba with a small bowl of tsuyu dipping sauce on the side for each person. Garnish the noodles with sliced green onions, a strip of nori, and a small dab of wasabi (if desired) to add layers of flavour to the dipping sauce.

Enjoy the soba by dipping a portion of the noodles into the tsuyu sauce before each bite. The cold, smooth noodles contrast with the umami-rich dipping sauce, providing a refreshing and flavourful meal. For an extra authentic experience, consider serving the soba with tempura or other traditional Japanese sides.