It is traditional to have noodles on the cusp of the New Year. It is said that the longer the noodles, the longer the life!
This noodle dish celebrates the pungent, spicy tang of ginger by infusing it in a stock of kombu to create a warming broth. Add fried Tofu and steamed greens to bring in a savory flavor to usher in the New Year.
Basic Broth:
2 quarts of water
1 ( five-inch) strip kombu seaweed
2 cups of dried shiitake mushrooms
6 Tablespoons brown rice vinegar
½ cup mirin
¾ cup shoyu
¼ ginger juice
Sprinkle a dash of pepper flakes for a kick of heat.
Combine 2 quarts water and kombu in a 3 quart saucepan and bring to a boil.
Remove the kombu and the shiitake mushrooms, reduce the heat to low, and simmer gently uncovered for 1 hour. Stir in the remaining ingredients. Strain the broth, use the mushrooms, discard the stems, and slice the caps to garnish the bowl of noodles. Add your tofu, steamed greens and condiments to the top.
