Title: Soba in chicken broth
 Categories: Soups, Japanese, Poultry, Ew
      Yield: 10 Cups
 
      8 oz Dried soba noodles
      8 c  Homemade chicken broth
      1 T  Finely grated fresh ginger
    1/4 lb Fresh shiitake mushrooms,
           -stems removed, slivered
           -(about 1 cup)
      2 T  Sake or mirin
      2 T  Tamari or reduced-sodium
           -soy sauce
      1 T  Rice-wine vinegar
      2 T  Miso paste
      1 c  Packed spinach leaves,
           -washed, dried & coarsely
           -chopped
      4    Scallions, finely chopped
    1/4 c  Grated daikon radish
 
  In large pot, bring at least 3 qts water to a boil.  Slowly add soba.
  When water returns to a boil, add 1/2 c 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.