Zaru Soba

An excellent summer dish. Make the sauce ahead of time. It keeps in the fridge for a few weeks.
The dish is traditionally served in a zaru [flat basket tray] which allows the noodles to drain, but you can serve them in a standard bowl.

Ingredients
Soba noodles [try cha-soba, green tea soba, as a variation]
Wasabi
Nori, cut into thin strips
green onions sliced finely

Sauce [enough for 2 serves at least]
1.25 cups dashi [if you use instant dashi get one with no MSG]
0.5 cup of shoyu
0.25 cup mirin
1 tsp sugar

Combine the ingredients and simmer until the sugar is dissolved. Cool.

Method
Cook the soba in plenty of boiling water.
After you add the noodles, and when the water comes back to the boil, add a glass of cold water, to stop the cooking momentarily. Repeat that step three times.
The noodles should then be al dente, slightly firm to the bite If not, keep boiling and repeat the cold water step one more time.
Once the noodles are cooked, drain them from the hot water and run cold water through them until they are cooled.
Arrange the noodles on the zaru [or in a bowl]
Garnish with the nori strips.

Serve with a small pyramid of wasabi, green onions. Place about 0.3 cup of sauce into a small bowl.
To eat, put a small amount of wasabi into the sauce, with green onions to taste. Using chopsticks move some noodles in to the sauce bowl and eat the noodles directly from the sauce-bowl.