Chilled Soba Noodles with Dipping Sauce

Bring a large pot half-filled with salted water to a boil. Add noodles; stirring to prevent them from sticking together, add 1 cup cold water.

Bring to a boil again before adding another cup of cold water. Repeat this process twice more or until noodles are tender, with a little bite. This method of cooking ensures the noodles cook more evenly.

Meanwhile, combine dashi with water in medium bowl; stirring to dissolve dashi powder. Add remaining ingredients; stir to combine. Refrigerate, covered, until ready to serve.

Drain cooked noddles and rinse under cold running water to chill rapidly and rinse off any remaining starch. Stand in bowl of iced water until ready to serve.

To serve, arrange neat piles of drained noodles on individual serving plates with a small bowl of dipping sauce to one side.

Serve wasabi paste, grated daikon, shredded nori seaweed, pickled ginger, and thinly sliced green onions on a platter in the centre of the table for guests to add to their dipping sauce as they desire.