kombu & noodles
8 cups water
1 foot kombu seaweed
8 ounces shiitake mushrooms,
thinly sliced
3 leeks, thinly sliced and
rinsed
2 carrots peeled and cut into
match sticks
1/3 cup low-sodium soy sauce
1/3 cup teriyaki sauce
12 ounce package of soba noodles
1 bunch watercress
4 green onions, thinly sliced
Bring
to boil in a large soup pot the water and kombu. Let simmer for about 20
minutes until the kombu is breaking apart. Add the mushrooms, leeks, carrots,
soy sauce, and teriyaki sauce. Let simmer for 10 minutes.
Cook soba noodles according to package
directions. Drain and set aside.
To serve divide the noodles and watercress among
four bowls. Pour broth and vegetables over the noodles and garnish with the
green onions.
