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Special equipment: cheesecloth and a fine-mesh strainer
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Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl.
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Bring a large pot of water to a boil.
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Add the soba and cook according to the package directions.
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Drain and rinse under cold water.
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Set aside.
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Meanwhile, put the kombu in another large pot with 6 cups of water.
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Bring to a simmer over high heat; adjust the heat and simmer the kombu for 5 minutes.
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Remove the kombu, then add the bonito flakes to the pot.
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Bring back to a simmer and cook for 3 minutes.
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Strain the mixture through the cheesecloth-lined strainer, return the liquid to the pot and stir in the mirin, soy sauce and vinegar.
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The broth can be used immediately, or cooled and refrigerated up to 3 days or frozen up to 1 month.
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Put the sesame seeds in a small skillet and toast over medium heat until lightly golden, about 3 minutes, swirling the pan frequently so they toast evenly.
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Set aside.
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The sesame seeds can be toasted and stored at room temperature in an airtight container for up to 2 days.
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Cut the leafy tops off of the bok choy and set aside.
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Cut the stems into bite-size pieces.
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Add the bok choy stems and ginger to the broth, bring a simmer and cook until the bok choy is just tender, about 5 minutes.
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Add the bok choy tops, shrimp and leek to the broth, bring back up to a simmer and cook until the shrimp are pink and just cooked through, about 3 minutes.
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Divide the soba among 4 deep bowls.
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Ladle broth, vegetables and shrimp into the bowls and sprinkle each with sesame seeds and radish.
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Serve with Japanese hot pepper seasoning on the side if using.
