Hot Soba

• 5 cups Dashi (page 40)
• 1/2 cup Japanese soy sauce
• 1/2 cup mirin
• 1/2 cup stemmed and halved enoki mushrooms
• 12 pea pods, trimmed
• 14 ounces dried soba noodles
• 2 scallions, both white and green parts, thinly sliced on an angle
• 2 sprigs of mitsuba leaves, chopped
• Pinch of ichimi togarashi (Japanese red pepper flakes; optional)
• Pinch of salt

1. To make the broth, combine the dashi, soy sauce, and mirin in a stockpot over high heat and bring to a boil.
2. Decrease the heat and simmer for 2 minutes.
3. Add the enoki, cover, and turn off the heat.
4. Keep warm until ready to serve.
5. To assemble the dish, prepare an ice bath and place a large pot of salted water over high heat.
6. When the water comes to a boil, add the pea pods and cook for 1 minute.
7. Remove the pea pods and submerge in the ice water.
8. Drain.
9. Place a large pot of water over high heat and bring to a boil.
10. Add the soba noodles, stirring with a fork or chopsticks to make sure the noodles dont stick together.
11. Cook for 4 to 5 minutes, until the noodles are cooked through but al dente.
12. Drain.
13. To serve, divide the noodles among 4 bowls.
14. Top each with 1 1/4 cups broth, one-fourth of the enoki mushrooms, scallions, pea pods, and mitsuba leaves, and a pinch each of ichimi togarashi and salt.

soy sauce, mirin, mushrooms, pods, noodles, scallions, mitsuba leaves, pepper, salt

Taken from www.epicurious.com/recipes/food/views/hot-soba-380520 (may not work)