Name: Shrimp and Leek Soba Noodles
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1/3 cup mirin; 1/4 cup low-sodium soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon sesame seeds; 4 heads baby bok choy; One 2-inch piece fresh ginger, finely grated; 8 ounces peeled and deveined medium shrimp, tails removed; 1 slender leek, white part only, thinly sliced on a bias and soaked in cold water to remove grit; 1 slender leek, white part only, thinly sliced on a bias and soaked in cold water to remove grit; 2 radishes, cut into thin sticks; Japanese hot pepper seasoning, such as shichimi togarashi, optional; 8 ounces soba noodles (no salt added); One 4- to 6-inch piece kombu, rinsed well; 1 ounce bonito flakes (also known as katsuobushi)

Directions

Special equipment:

Cheesecloth and a fine-mesh strainer

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

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