Cold Soba with Dipping Sauce

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First make the dipping sauce, which in Japan is called tsuyu.

Bring 4 cups of water to a boil. Add the soy sauce, kelp, and dried bonito flakes.

Roughly chop the mushrooms and add to the boiling stock.

Simmer for 15 minutes then strain. Discard the kelp, bonito flakes and mushrooms.

To the clear stock, add the mirin and simmer for another couple of minutes to boil off the alcohol, then remove from heat and allow to cool in the refrigerator.

While the dipping sauce is cooling, make the noodles by boiling according to the package's instructions. Cool the noodles by rinsing with cold water.

Put the drained noodles on individual plates. Serve the dipping sauce in 4 individual bowls. Evenly distribute the scallions and ginger amongst the dipping sauce bowls. To eat, use chopsticks to grab a bundle of noodles and dip into the sauce.

Serves 4.