Sansai Soba

Instructions

1. Prepare the sansai
   If using dried sansai, rehydrate according to package instructions, usually by soaking in water for 20-30 minutes. For fresh or pre-cooked sansai, rinse thoroughly. Blanch any raw mountain vegetables in boiling water for 2-3 minutes, then immediately transfer to ice water to stop cooking and preserve color.
2. Make the broth
   In a large pot, combine dashi stock, soy sauce, mirin, sake, and salt. Bring to a gentle simmer over medium heat. Once simmering, add the prepared sansai vegetables and cook for 5 minutes to infuse the flavors. Keep the broth hot but not boiling while you prepare the noodles.
3. Cook the soba noodles
   Bring a large pot of water to a rolling boil. Add the soba noodles and stir to prevent sticking. Cook according to package instructions, usually 4-5 minutes for dried soba. Test for doneness by tasting - they should be tender but still have some bite (al dente).
4. Rinse and drain the noodles
   Once cooked, drain the soba noodles in a colander and immediately rinse under cold running water. Use your hands to gently rub the noodles while rinsing to remove excess starch. This prevents them from becoming sticky. After thoroughly rinsing, drain well.
5. Assemble the soba bowls
   Divide the cooked and drained soba noodles among four deep serving bowls. Ladle the hot broth and sansai vegetables over the noodles. The heat from the broth will warm the noodles.
6. Garnish and serve
   Top each bowl with sliced green onions and strips of nori seaweed. If desired, add a small dab of wasabi on the side of each bowl. Serve immediately with shichimi togarashi for guests to add to taste.