Noodles in Mushroom Broth

This is the fastest meal in the west, or east! I like to serve it cool in the summer time with a garnish of sliced lemon.

INGREDIENTS

4 cups spring water
2 inch piece of kombu sea vegetable, soaked 10 minutes
3 dried shitake mushrooms, soaked until soft and thinly sliced
1/2 cup carrots, cut into flower shapes
1/2 cup daikon, cut into flower shapes
Pinch sea salt
3 Tbsp. shoyu soy sauce, or to taste
1 16-oz. pack of udon or soba noodles, cooked*
2 Tbsp. scallions, thinly sliced
2 tsp. toasted sesame seeds

In a medium saucepan, place cold water, drained kombu, shitake and shitake soaking water. Bring to boil uncovered over medium flame. Add carrots and daikon. Reduce flame to low, add salt, cover and simmer for 5 minutes. Remove kombu and either discard or thinly slice and add back to broth. Add shoyu and simmer 5 more minutes. Arrange cooked noodles in individual serving bowls. Little nest shapes are fun! Pour hot broth over each serving of noodles and garnish with scallions and sesame seeds.

Serves 6

* To make sure noodles are thoroughly cooked, break a noodle in half. The outside and inside color should be the same.

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