Somen

(Serves 4)

SOMEN BROTH: 1/2 cup Dashi (soup stock made from seaweed) 1/4 cup mirin (Japanese cooking wine) 1/4 cup Japanese soy sauce

GARNISHES: 2 teaspoons grated ginger 4 obha leaves, thinly sliced 2 scallions, both white and green parts, thinly sliced on an angle 4 sprigs mitsuba, cut into one-inch lengths 14 ounces dried somen noodles 1/2 cup ice cubes

1. To make the broth, first prepare an ice bath. Combine all the broth ingredients in a small saucepan. Place over high heat and bring just to a boil. Turn off the heat and transfer the broth to a metal container. Place the container in the ice bath until the broth is chilled. 2. Divide the garnishes among four small dishes. 3. Place a large pot of water over high heat and bring to a boil. Add the somen noodles and cook, following package instructions. Drain and rinse well under cold running water. 4. To serve, divide the noodles among four plates and top each with a few ice cubes, which will prevent the noodles from sticking together. Pour 1/4 cup of the somen broth into four small cups. Serve the noodles and broth alongside the garnishes. 5. To eat, mix the garnishes into the broth and dip the noodles in with chopsticks.

Reprinted with permission from Takashi’s Noodles by Takashi Yagihashi with Harris Salat, © 2009. Published by Ten Speed Press