Warm Soba Noodle Bowl

• 2 eggs
• 6 cups liquid dashi (or use concentrate)*
• 4 shiitake mushrooms, stemmed and thinly sliced
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 16 ounces dried soba noodles
• 20 thin slices daikon, peeled
• 1 sheet nori seaweed, cut into 1/4- by 1-in. strips
• 2 green onions, finely sliced diagonally

1. Put eggs in a small pot of cold water. Bring to a boil, remove from heat, cover, and let sit 15 minutes. Drain; rinse with cold water.
2. Bring dashi to a boil. Reduce heat to low and add mushrooms, mirin, and soy sauce.
3. Bring a 3-qt. saucepan of water to a boil. Add soba and cook, stirring to separate noodles, until softened, about 5 minutes. Drain but don't rinse. Divide noodles among 4 serving bowls.
4. Pour 1 1/2 cups of dashi over noodles in each bowl. Arrange mushrooms and daikon over noodles, dividing evenly so each bowl has a neat row of both. Peel eggs and cut each in half lengthwise, placing 1 half in each bowl. Divide nori and green onions among bowls.
5. *Find liquid dashi in containers in Japanese groceries and some gourmet stores. It's more widely available as a dry concentrate called dashi-no-moto; reconstitute according to package directions.
6. Note: Nutritional analysis is per serving.

eggs, liquid dashi, shiitake mushrooms, mirin, soy sauce, noodles, thin, green onions

Taken from www.myrecipes.com/recipe/warm-soba-noodle-bowl (may not work)