Cook pasta as package directs, rinse and set aside. Place the kombu dashi in a pot, bring to a boil. Blanch the sweet corn 1 minute and remove to drain. Blanch the carrots 1 minute and remove to drain. Blanch the zucchini 30 seconds and remove to drain. Add the agar agar flakes and sea salt to the stock. Bring to a boil. Reduce the flame to low and simmer 2 to 3 minutes, stirring occasionally, until the flakes dissolve. Pour half the stock into a shallow glass baking dish. Place in the freezer until gelled but not frozen. Place the soba and vegetables in layers on top of the gelled agar. Pour the remaining stock over the soba and vegetables. Refrigerate until gelled, about 1 1/2 hours. The soba and vegetables should now be sandwiched in between two layers of the gelled stock.
Prepare the sauce by mixing together the water, shoyu, ginger and green onions. Slice the aspic into squares and pour 1 to 2 teaspoons of the sauce over each serving of aspic before serving.
1g fat (6% calories from fat),