- The dipping sauce I used is called tsukejiru. Here's the recipe I used, modified from The Japanese Kitchen: 6 tablespoons of soy sauce, 2 teaspoons tamari, 1 tablespoon sugar, 3 cups of mild veggie broth, and a chunk of dried kelp. I put the kelp in there because the original recipe uses fish broth, and the kelp helps replace the ocean-y taste but is still vegetarian. Let the sauce cool.
- In a food processor, grind a daikon radish or one of those big Korean non-daikon radishes, depending on how strong you like your radish taste.
- Slice some green onions.
- Slice some nori into pretty shreds for garnishing.
- Cut some fresh tofu into cubes.
- Cook some soba noodles. Run them under cold water immediately after they're done so they don't overcook.
- I think the "official" way to eat this is to add wasabi, ground radish, green onions, and nori to a small bowl of dipping sauce and then dip the noodles in, but I couldn't find a logistical way to include the tofu cubes I wanted in there. Instead, I topped the noodles with all the garnishes and tofu cubes, then poured a little sauce into the plate.