TOSHIKOSHI SOBA (NOODLE SOUP)

Yield: 6 servings

6 ounces dried soba noodles 5 cups basic dashi stock (homemade, or buy the powdered form) 3/4 cup soy sauce 3 ounces (6 tablespoons) mirin 1 tablespoon granulated sugar Spinach, optional Kamaboko (fish cakes), optional Shichimi togarashi (seveningredient red-pepper spice), optional Nori seaweed, optional Wasabi, optional Eggs, optional 1 green onion, finely chopped

1. Bring a large pot of water to boil. Add soba noodles and lower the heat to a simmer; do not cook in a rolling boil. Cook until the noodles are cooked through but still chewy, about 3 minutes. Drain the noodles immediately and

rinse in a bowl of cold water. Change the water several times to remove all starch from the surface of the noodles. Place in a colander and set aside.

2. Make the dashi stock in a large pot and add the soy sauce, mirin and sugar. Heat, and when the stock is hot, add the soba noodles; simmer gently until they are heated through.

3. Place noodles into serving bowls and add soup. Add any of the optional toppings you desire; if using eggs, make sure the soup is very hot before cracking the egg into the bowl - the heat of the soup will somewhat cook the egg. Garnish with the chopped green onions.

Per serving (without optional ingredients): 143 calories; no fat; no saturated fat; no cholesterol; 7 g protein; 25 g carbohydrate; 2 g sugar; 1 g fiber; 2,089 mg sodium; 33 mg calcium