Make Totoro’s face: use a small round cookie cutter to cut out Totoro’s eyeballs. Use a nori punch or scissors to cut out the eyeballs. Cut strips of nori for the whiskers and an oval for his nose. Cut our chevrons for his chest hairs. Set aside.
Make the dipping sauce: in a small bowl, mix together the dashi, soy sauce, and mirin. It should be quite salty. Set aside.
In two separate pots, cook the soba according to the package instructions. Drain, rinse, and drain well.
Use the regular soba and arrange in a Totoro shape on a plate.
Use the white soba to make Totoro’s belly.
Add on the eyes, nose, whiskers, and chest hairs.
Serve with the dipping sauce in a small bowl, sliced green onions, nori, and wasabi (if using). To eat, pick up a bunch of soba and dip into the sauce and slurp. Add the green onions and nori to the dipping sauce bowl as desired.