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1
Using a damp cloth, wipe the excess salt from both sides of each piece of kombu then cut each piece into 3 pieces.
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2
Place the kombu and 5 cups of water in a large covered pot and bring to a boil.
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3
Cover, leaving a small opening, reduce heat and simmer over medium heat until liquid is reduced by one quarter, or to about 3 and 3/4 cups.
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4
Add 1 and 2/3 cups cold water, the carrots, onions and celery to the kombu and broth.
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5
Allow the water to return to a boil.
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6
Reduce heat and simmer, covered over medium heat for at least 30 minutes.
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7
Strain and discard the kombu and vegetables.
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8
Set aside 2 cups of stock for making the soup and freeze the rest for later use.
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9
Cook the soba noodles according to package directions.
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10
Drain, turn into a bowl, cover with cold water and set aside.
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11
In a large saucepan, combine 2 cups dashi stock and mushrooms.
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12
Bring to a boil.
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13
Add soy sauce and sake.
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14
Reduce heat and simmer for 2 minutes.
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15
Add miso paste and stir to dissolve completely, being careful not to return to a boil.
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16
Drain the cooked noodles and add to the soup.
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17
Add the spinach leaves and serve at once, garnishing with lemon zest and green onions.
