Try this cool, refreshing, and healthy noodle dish that draws influence from various parts of Asia. Soba, a a type of Japanese noodle made from buckwheat, pairs nicely with a seaweed-based broth. It's a great starter to an elegant dinner or can be served tapas style with an array of smaller dishes.
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In a bowl, soak the kombu in the water until soft, about 30 minutes. Drain the kombu and reserve the water. Squeeze out all of the water from the kombu into the bowl. Purée the cucumber and Kaffir lime leaves in a blender until smooth. Pass through a fine-meshed strainer into the bowl. Add the soy sauce, vinegar, and salt. Whisk until combined. Keep chilled.
Combine the noodles and cucumber in a bowl and toss until combined. Plate the noodles and cucumber in a bowl. Pour 6 ounces of the chilled soup base over noodles. Mix the mint, scallions, chile, sesame seeds, and pepper powder in another bowl and place on top of noodles.