In a pot, combine water and konbu. Bring to just below a boil over medium heat. Remove konbu just before boiling.
Turn off the heat and add katsuobushi to the pot. Let it steep for 2-3 minutes until the flakes sink.
Strain the dashi through a fine-mesh sieve or cheesecloth into a clean pot. Discard the konbu and katsuobushi.
Add soy sauce, mirin, and sugar to the strained dashi. Bring to a gentle simmer over medium-low heat. Keep warm.
In a separate large pot, bring plenty of water to a rolling boil. Add soba noodles and cook according to package instructions, typically 3-5 minutes.
Drain the cooked soba noodles and rinse thoroughly under cold running water to remove excess starch and prevent sticking.
Briefly dip the rinsed soba noodles back into hot water (or the dashi broth for a few seconds) to warm them through.
Divide the warmed soba noodles into serving bowls. Ladle the hot dashi broth over the noodles.
Garnish with finely chopped scallions. Serve immediately, optionally with shichimi togarashi.
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