Shrimp and Leek Soba Noodles - noodles

Method

• 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.