Boil 1 3/4 cup water and add dashi packet. After boiling for about 5 minutes, discard the dashi packet. You will need 1 1/2 cup dashi stock to make the dipping sauce. If you don't have enough dashi stock, just add water. If you have extra, then keep it aside in a bowl for now. Add mirin, soy sauce and a pinch of salt and bring it to a boil. Add extra dashi stock if the sauce is too thick. It should be a little bit salty. Turn off the heat and let it cool.
Boil water in a large pot, just like pasta. Unlike pasta, you DO NOT add salt to the water. Add dried soba noodles in the boiling water in circulate motion, separating the noodles from each other. Boil soba noodles according to the package instructions (each one is slightly different). Mine says boil 4 minutes. Once in a while stir the noodles so they don't stick to each other. I set timer for 3 minutes 30 seconds and check the texture of noodle when it beeps. Do not overcook.
Drain the water and wash the noodles in a cold running water to get rid of slimy texture. This is very important and key to great tasting noodle. Put chopped green onions and wasabi on a small plate. Serve soba noodles on a tray or dish. Sprinkle Kizami Nori on top right before you serve. Serves 4.
Recipe from justonecookbook.com