Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi

• 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
• 1 bunch scallions, sliced, or 1/2 cup chopped chives
• 1 4- to 6-inch stick of kombu
• 1 medium carrot, sliced thin
• A handful of mushroom stems, or a couple of dried shiitakes
• 5 cups water
• Soy sauce to taste
• Salt and sugar to taste
• 9 ounces soba noodles (1 package imported)
• 2 tablespoons dark sesame oil
• 1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)
• 6 ounces firm tofu, cut in small cubes
• 1 bunch scallions, cut lengthwise into threads
• 1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne
• 1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne
• 2 hardboiled eggs, cut into quarters
• 2 tablespoons seasoned rice vinegar
• Korean chili powder to taste (optional)
• Chopped cilantro or sprigs for garnish

1. Make the broth.
2. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer.
3. Cover and simmer 20 minutes.
4. Strain.
5. Season to taste with salt and sugar if desired.
6. Place in the refrigerator until cold.
7. Cook the soba noodles.
8. Drain well and toss with 1 tablespoon of the sesame oil.
9. Place in the refrigerator and chill while you prepare the other ingredients.
10. Toss the kimchi with the remaining sesame oil and refrigerate.
11. Chill all of the other ingredients.
12. Divide the noodles among 4 wide bowls.
13. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg.
14. Stir the vinegar into the cold broth.
15. Taste and adjust salt and sugar.
16. Ladle into the bowls.
17. Garnish with Korean chili powder and cilantro if desired, and serve.
18. Guests should stir the mixture so that the kimchi flavors the broth and noodles.

shiitake mushrooms, scallions, kombu, carrot, handful of mushroom stems, water, soy sauce, salt, noodles, dark sesame oil, cabbage, firm tofu, scallions, cucumber, asian pear, eggs, rice vinegar, chili powder, cilantro

Taken from cooking.nytimes.com/recipes/1014964 (may not work)