Japanese Noodle Soup

• 2 sheets dried kombu seaweed, 2 14-inch pieces
• 6 23 cups water
• 2 cups carrots, coarsely chopped
• 4 cups onions, coarsely chopped
• 4 cups celery, coarsely chopped
• 4 ounces soba noodles
• 2 cups dashi stock
• 8 fresh shiitake mushrooms, sliced 1/8-inch thick
• 1 tablespoon soy sauce
• 2 teaspoons sake
• 1 12 teaspoons red miso
• 12 cup fresh baby spinach leaves, hand shredded and loosely packed
• 1 green onion, thinly sliced on the diagonal
• 14 lemon, zest of

1. Using a damp cloth, wipe the excess salt from both sides of each piece of kombu then cut each piece into 3 pieces.
2. Place the kombu and 5 cups of water in a large covered pot and bring to a boil.
3. Cover, leaving a small opening, reduce heat and simmer over medium heat until liquid is reduced by one quarter, or to about 3 and 3/4 cups.
4. Add 1 and 2/3 cups cold water, the carrots, onions and celery to the kombu and broth.
5. Allow the water to return to a boil.
6. Reduce heat and simmer, covered over medium heat for at least 30 minutes.
7. Strain and discard the kombu and vegetables.
8. Set aside 2 cups of stock for making the soup and freeze the rest for later use.
9. Cook the soba noodles according to package directions.
10. Drain, turn into a bowl, cover with cold water and set aside.
11. In a large saucepan, combine 2 cups dashi stock and mushrooms.
12. Bring to a boil.
13. Add soy sauce and sake.
14. Reduce heat and simmer for 2 minutes.
15. Add miso paste and stir to dissolve completely, being careful not to return to a boil.
16. Drain the cooked noodles and add to the soup.
17. Add the spinach leaves and serve at once, garnishing with lemon zest and green onions.

water, carrots, onions, celery, noodles, dashi stock, shiitake mushrooms, soy sauce, sake, red miso, baby spinach, green onion, lemon

Taken from www.food.com/recipe/japanese-noodle-soup-216205 (may not work)