Japanese Cold Somen Noodles

• 1/4 cup sliced dried shiitake mushrooms
• 1 4-inch-square piece kombu
• 8 oz. dried somen noodles (thin Japanese white wheat noodles)
• 3 Tbs. low-sodium soy sauce
• 3 Tbs. mirin
• 1/4 tsp. coarse salt
• 2 green onions, thinly sliced ( 1/4 cup), for garnish
• 2 tsp. grated fresh ginger, for garnish

1. Combine 2 cups water, mushrooms, and kombu in large saucepan.
2. Cook mixture over medium-low heat until almost boiling.
3. Remove from heat, and let stand 20 minutes.
4. Strain off solids, and reserve mushrooms and kombu for another use.
5. Place broth in small metal bowl, and set bowl inside larger bowl filled with ice and a little water to cool.
6. Cook noodles according to package directions.
7. Drain, and rinse under cold water.
8. Drain again.
9. Divide among serving bowls.
10. Top each serving with ice cubes.
11. Stir soy sauce, mirin, and salt into cooled dashi broth.
12. Divide among four small bowls for dunking noodles.
13. Garnish servings with green onions and ginger.

shiitake mushrooms, kombu, somen noodles, soy sauce, mirin, coarse salt, green onions, ginger

Taken from www.vegetariantimes.com/recipe/japanese-cold-somen-noodles/ (may not work)