Asian: Soba 02 by Recipe Cottage

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	Soba 02

		SOBA IN CHICKEN BROTH Yield: 10 Cups 8 ounces dried soba noodles 8 cups homemade chicken broth 1 pound finely grated fresh ginger 1/4 pound fresh shiitake mushrooms, stems removed, slivered (about 1 cup) 2 Tablespoons sake or mirin 2 Tablespoons tamari or reduced-sodium soy sauce 1 Tablespoon rice-wine vinegar 2 Tablespoons miso paste 1 cup packed spinach leaves, washed, dried & coarsely chopped 4 each scallions, finely chopped 1/4 cup daikon radish, grated In large pot, bring at least 3 quarts water to a boil. Slowly add soba. When water returns to a boil, add 1/2 cup cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.) Drain and rinse well, working your fingers through the strands to separate them. Set aside. Combine chicken broth and ginger in the large pot and bring to a boil. Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat. Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon.