Soba Noodles in Kombu Broth

Ingredients

12 cups Kombu Broth (page 34)

8 ounces shiitake mushrooms, thinly sliced

3 leeks (white and light green parts), thinly sliced and rinsed

1 carrot, peeled and cut into matchsticks ¼ cup low-sodium soy sauce, or to taste

One 10- to 12-ounce package soba noodles, cooked according to package directions, drained, and

kept warm

1 bunch watercress, trimmed and chopped

4 green onions (white and green parts), thinly sliced on the diagonal

Directions

1. Bring the kombu broth to a boil in a large pot. Add the mushrooms, leeks, carrot, and soy sauce, reduce the heat, and simmer for 10 minutes.

2. To serve, divide the noodles and watercress evenly among 4 individual bowls. Pour the broth over the noodles and garnish with the green onions.