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1
Bring large pot of water to a boil for noodles over high heat.
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2
Make broth: Separate stems from fresh shiitakes; set caps aside.
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3
Place stems in medium saucepan along with kombu, dried shiitakes, ginger slices, onion, shoyu, sake and 4 cups water.
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4
Bring to a boil over high heat.
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5
Remove kombu, reduce heat to medium and simmer until liquid is reduced by half, about 25 minutes.
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6
Meanwhile, slice reserved shiitake caps and set aside.
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7
Add noodles to boiling water; stir to prevent sticking.
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8
Cook until just tender, 6 to 8 minutes.
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9
Drain, rinse under cold running water and drain again.
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10
Transfer to large bowl; stir in sesame oil and 1 teaspoon shoyu.
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11
Set aside.
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12
Set wok or large skillet over high heat and add peanut oil.
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13
Immediately add sliced shiitake caps and stir-fry 1 minute.
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14
Add remaining 1 tablespoon shoyu and stir-fry until shiitakes are tender, 1 to 2 minutes.
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15
Add cabbage and stir-fry until tender, about 3 minutes.
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16
Remove from heat.
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17
Season with freshly ground pepper to taste.
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18
To serve, strain broth, discarding solids.
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19
Have garnishes ready.
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20
Divide noodles among 4 wide bowls or pasta plates.
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21
Add stir-fried vegetables then ladle over some broth.
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22
Top with mound of daikon, some nori slivers and chopped ginger.
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23
Pass wasabi mixture separately so that each diner can flavor broth to taste.
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24
Serve hot.
