Soba Noodles and Stir-fried Vegetables

Ingredients

 * 1 tsp toasted sesame oil
 * 1 tsp + 1 tbsp shoyu or soy sauce
 * 1 tbsp peanut or vegetable oil
 * 4 cups thinly sliced napa (chinese) cabbage
 * ½ cup peeled, grated daikon for garnish
 * 2 nori sheets, cut into slivers for garnish
 * 1 tbsp chopped fresh ginger for garnish
 * 1 tsp wasabi, mixed with 1 tsp water
 * 8 oz pkg. soba (buckwheat noodles)

Broth

 * 8 oz fresh shiitake mushrooms
 * 4-inch piece kombu
 * 6 dried shiitake mushrooms
 * ¼ cup thinly sliced fresh ginger
 * 1 small onion, thinly sliced
 * ¼ cup shoyu or soy sauce
 * ¼ cup sake

Directions

 * 1) Bring large pot of water to a boil for noodles over high heat.
 * 2) Make broth: separate stems from fresh shiitakes; set caps aside.
 * 3) Place stems in medium saucepan along with kombu, dried shiitakes, ginger slices, onion, shoyu, sake and 4 cups water.
 * 4) Bring to a boil over high heat.
 * 5) Remove kombu, reduce heat to medium and simmer until liquid is reduced by half, about 25 minutes.
 * 6) Meanwhile, slice reserved shiitake caps and set aside.
 * 7) Add noodles to boiling water; stir to prevent sticking.
 * 8) Cook until just tender, 6 to 8 minutes.
 * 9) Drain, rinse under cold running water and drain again.
 * 10) Transfer to large bowl; stir in sesame oil and 1 teaspoon shoyu.
 * 11) Set aside.
 * 12) Set wok or large skillet over high heat and add peanut oil.
 * 13) Immediately add sliced shiitake caps and stir-fry 1 minute.
 * 14) Add remaining 1 tablespoon shoyu and stir-fry until shiitakes are tender, 1 to 2 minutes.
 * 15) Add cabbage and stir-fry until tender, about 3 minutes.
 * 16) Remove from heat.
 * 17) Season with freshly ground pepper to taste.
 * 18) To serve, strain broth, discarding solids.
 * 19) Have garnishes ready.
 * 20) Divide noodles among 4 wide bowls or pasta plates.
 * 21) Add stir-fried vegetables then ladle over some broth.
 * 22) Top with mound of daikon, some nori slivers and chopped ginger.
 * 23) Pass wasabi mixture separately so that each diner can flavor broth to taste.
 * 24) Serve hot.