Make the broth: in a saucepan, combine the Dashi Stock with Soy Sauce, Mirin, a pinch of Sugar and a small amount of Salt; bring to a gentle simmer and taste, adjusting seasoning as needed — keep warm on very low heat.
Cook the noodles: bring a large pot of water to a rolling boil and add the Dried Soba Noodles; stir gently and cook until just tender (typically 4–5 minutes, or according to package directions).
Drain the noodles in a colander and rinse briefly under cold running water to remove excess starch and stop the cooking; shake off excess water.
Warm and assemble: divide the rinsed noodles among serving bowls, then ladle the hot broth over the noodles to reheat them and bring the soup to serving temperature.
Prepare garnishes: thinly slice the Scallions and the Kamaboko, and tear the Nori into strips or small pieces.
Finish: sprinkle the sliced scallions and place the kamaboko on top of each bowl, then scatter the nori over the soup. Taste once more and adjust with a little soy or salt if desired, then serve immediately.
