Boil* one package of (180g) soba in a big pot (with approximately two liters of water) for 4 1/2 minutes. For sobasoumen, （a thinner noodle）, 3 minutes.
Save the boiled water used for cooking hot soba (4), or drink as the leftover water has high mineral content and can be mixed in with the leftover koi dashi from cold soba dishes, a healthy and delicious way to finish your meal.
Prepare a big bowl of water with ice cubes. Wash the soba with cold running water in a colander and put the noodle in the iced water bowl. This is the key to make soba fresh and good.
Serve as cold soba : Strain the water and put the soba on a plate, garnished with some scallions, wasabi on the side and serve with the dipping sauce, use Koi-dashi with a ratio of 1 to 3 (sauce to water)
Serve as hot soba : Prepare hot soup with a ratio of 1 to 3 (1 usu-dashi to 3 water) in a pot. Eggs, chicken, and some vegetables are nice to cook in the soup. When the broth is ready, add the cold washed soba after it has been dipped back in the pot of boiled water (1*) for about 5-10 seconds.
( * ) Even when making hot soba, the soba must be washed and cooled well before added to a hot soup.