Dashi W/Buckwheat Noodles

• Soba noodles (2 rolls)
• 8 pieces of sliced Naruto or Japanese fishcakes
• 1 scallion (cut on the bias)
• 1 bunch spinach (lightly boiled, squeezed dry of water, and cut into 2-inch length)
• 1 box buna shimeji mushrooms (lightly boiled and set aside)
• DASHI:
• 4 1/2 C water
• 1/4 C loosely packed kezurikatsuo (shaved bonito)
• 3" piece of dried dashi kombu
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 teaspoon sugar
• Salt to taste
• Shichimi togarashi (Japanese 7 spice chili flakes).

1. For the dashi, bring water to a boil in a pot. Once boiled, turn the heat down to maintain a gentle simmer (boiling makes the stock cloudy). Put the dry bonito flakes into a disposable soup bag and tie the top. Drop the satchel in the water along with the kombu. Let this steep for about 30 minutes, then discard the soup bag. Add the seasonings to make the soup base.
2. Boil a large pot of water and boil the soba for the length of time specified on the package. When done, rinse under cold water, set aside.
3. Transfer soba into two bowls, top with spinach, naruto, buna shimeji mushrooms. Pour dashi broth over everything. Serve immediately. Want extra kick? serve with shichimi togarashi (Japanese 7 spice chili flakes).

noodles, scallion, water, buna, dashi, water, dashi kombu, soy sauce, mirin, sugar, salt, shichimi

Taken from www.epicurious.com/recipes/member/views/dashi-w-buckwheat-noodles-50122373 (may not work)