Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the kombu in a pan with 200ml of water and leave to infuse for 30 minutes. Add the soy sauce and mirin, and bring to the boil. Add the bonito flakes, take off the heat and leave to cool.
Once cooled to room temperature, pour through a fine sieve and chill in the fridge until ready to serve.
Boil the noodles following pack instructions. Reserve the cooking water, rinse the noodles under cold water and drain.
To serve, add the spring onions and wasabi to the dipping sauce. Take small amounts of the noodles with chopsticks and dip half of the length of the noodle into the dipping sauce, remembering to slurp as you eat. Once you have finished the noodles, heat the reserved noodle cooking water and add to the dipping sauce. It is traditional to drink this as a soup, as the water contains nourishing minerals.
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