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Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame or olive oil to prevent them from sticking, and set aside.
Meanwhile, in a medium saucepan over medium-high heat, add the olive oil. Once hot, add the ginger and garlic and saute until it becomes fragrant, about 1 minute.
Add the water and the dashi packets. Bring to a boil then simmer for 2-3 minutes. Remove the dashi packet, squeezing out the liquids, then discard.
Add the soy sauce and mirin and stir to combine. Season with salt, to taste.
Stir in the cooked noodles and heat over medium-low, if necessary, to rewarm them.
Top with green onions and togarashi, as desired, and enjoy.