Ingredients Edit

Broth Edit

Directions Edit

  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.
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