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Clean the kelp with a clean damp cloth, place the kelp in a saucepan with 700ml water and let it stand for about 30 minutes. *5
Heat it over medium heat and when the tiny bubbles form and rise up to the surface, add Katsuo bonito flakes and turn the heat off.
When the bonito flakes sink to the bottom of the saucepan, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel.
Pour the strained dashi stock back into the saucepan and add 75ml kaeshi.
Heat the soba tsuyu over low-medium heat. Also start to heat the water for cooking soba noodle.
When the water for cooking soba noodle boil, add the soba noodles. Loosen the noodle with chopsticks and cook them according to the boiling time indicated on the package. *6
Drain the boiling water, and divide the noodle into serving bowls.
Top the noodles with your choice of toppings and pour the soba tsuyu soup over the toppings and noodles.