Mizore Soba

• 1 lb tofu (drained, pressed, dried, and crumbled)
• 1 cup dashi
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 4 ounces soba noodles
• 1 pinch salt
• 1 green onion, thin sliced (green and white parts)
• 3 ounces daikon radishes, grated
• prepared wasabi (use fresh if you can)

1. Boil the buckwheat noodles as directed on the package.
2. Lift the noodles out of the water, allowing the water to drip back into the pan, and portion the noodles in individual bowls.
3. Sprinkle the noodles with the green onions, add a small mound of grated daikon and the wasabi onto the noodles as desired.
4. You can also serve the condiments separately on a plate.
5. Heat the dashi in a saucepan.
6. Add the prepared tofu, soy sauce, to the stock.
7. Allow to heat through and taste.
8. Season with salt as necessary.
9. Pour the broth over the noodles, portioning out the tofu and serve hot.

dashi, soy sauce, mirin, noodles, salt, green onion, daikon radishes, wasabi

Taken from www.food.com/recipe/mizore-soba-186955 (may not work)