This came from the Cuisine website.  Serves Six.

 Japanese meals are usually finished with rice or noodles, saved until last so they don’t fill you up during the meal. Soba (buckwheat noodles) are served both hot and cold, in soups or with a dressing as they are in this recipe. Oboro are finely ground white fish flakes, usually coloured pink. They add a lovely splash of colour to the brown of the noodles.

  Ingredients

300grams soba (buckwheat) noodles
3 tablespoon mirin
1/2 cup dashi or fish stock
3 tablespoons Japanese soy sauce (shoyu)
1 tablespoon bonito flakes
2-3 teaspoons wasabi paste, to taste
1 sheet nori cut into fine slivers
2 spring onions, sliced finely
3 teaspoons oboru

 Method

Cook the soba according to instructions on the packet then drain and rinse with cold water to cool.

Heat the mirin in a small saucepan until hot. Remove from the heat and light the mirin with a match to burn off the alcohol then combine this with the dashi, shoyu, bonito flakes and wasabi to taste. Divide the cold soba among 6 small bowls and pour over the dressing. Top with the nori, spring onions and a little oboro. Serves 6. 

Japanese meals are usually finished with rice or noodles, saved until last so they don’t fill you up during the meal. Soba (buckwheat noodles) are served both hot and cold, in soups or with a dressing as they are in this recipe. Oboro are finely ground white fish flakes, usually coloured pink. They add a lovely splash of colour to the brown of the noodles.

Method

Cook the soba according to instructions on the packet then drain and rinse with cold water to cool. Heat the mirin in a small saucepan until hot. Remove from the heat and light the mirin with a match to burn off the alcohol then combine this with the dashi, shoyu, bonito flakes and wasabi to taste. Divide the cold soba among 6 small bowls and pour over the dressing. Top with the nori, spring onions and a little oboro. Serves 6.