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Japanese Soba with Mushroom Broth

From: food52.com
SERVES 2

1 sheet kombu-style seaweed (or 1oz shredded)
1 ounce dried shitakes (or a handful of fresh shitakes or Maitakes)
6 cups cold water
1 leek, washed and sliced
1 egg, poached
1-2 chopped scallions

Soak seaweed and stems of mushrooms in water for 3-4 hours {or longer — start overnight or before you head out for work}. If you’re short on time or have a last minute craving you can soak for 30 minutes and then heat in a saucepan on low heat for 30 minutes.

Remove seaweed. Add sliced caps of mushrooms and washed & sliced leeks. Simmer in a covered pot for 30 minutes-3 hours depending on how savory you want the broth and how much time you have. Boil 1-2 servings of soba noodles according to package instructions and add to broth. If you make extra store in a separate container so they don't get soggy in the fridge. Add mirin and soy sauce to taste. Add enough miso to cloud the broth. Top with chopped scallions.