For soba noodles with chicken, first cook the noodles in salted water until al dente, drain and rinse with hot water. Drain. Use as soon as possible, otherwise they will swell and lose their firmness.
Cut the chicken into strips the thickness of a small finger, sprinkle with ginger juice. Fry in hot oil together with finely chopped onions. Bring dashi to a boil with mirin and soy sauce. Stir in drained noodles.
Divide noodles evenly in bowls, top with meat and onion mixture, sprinkle finely chopped seaweed, bonito shavings and sesame seeds. Bring soba noodles with chicken to table.
Preparation Tip:
Soba noodles are beige in color, slightly square in texture and still a little soft even when dried. They are stored in airtight containers. If soba noodles consist only of buckwheat, they are called tachi soba, silk noodles. The lighter soba noodles are, the finer flour was used. These "white" noodles can be dyed the same way: Green tea colors them green, beet red, etc.
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