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1
Place the kombu and shiitakes in a large bowl, and cover with 4 1/2 cups hot water.
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2
Soak for 30 minutes.
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3
Place a strainer over a bowl and drain.
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4
Squeeze the mushrooms over the strainer, then rinse.
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5
Remove the mushroom stems and discard.
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6
Slice the caps thinly.
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7
Meanwhile, cook the soba noodles.
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8
Bring a large pot of water to a boil.
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9
Fill a bowl with ice water.
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10
When the water comes to a boil, add the soba.
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11
As the water comes back to a boil, add 1/2 cup of cold water to prevent it from boiling over.
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12
Allow to come back to a boil again, and add another 1/2 cup of cold water.
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13
Check for doneness, and if necessary bring back to a boil one more time and add another 1/2 cup of cold water.
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14
The soba should be tender all the way through but al dente -- slightly firm to the bite.
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15
Transfer immediately to the ice water, and allow to cool for a few minutes, then drain.
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16
Bring the water back to a boil, salt generously and add the spinach.
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17
Blanch for one minute, and transfer to a bowl of ice water.
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18
Drain, squeeze out excess liquid, and cut the squeezed bundle of spinach into four pieces.
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19
Divide the noodles, spinach, mushrooms and green onions among four large soup bowls.
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20
In a saucepan, combine the soaking water from the kombu and mushrooms, the sake, mirin and soy sauce.
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21
Bring to a simmer.
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22
Taste and adjust seasonings.
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23
Pour over the ingredients in the soup bowls, and serve at once.
