Recipe - Oriental Noodles And Vegetables In Dashi Broth

2 qt Cold water
1 Strip Kombu seaweed; (45")
2 cup Dried shiitake mushrooms
6 tablespoon Brown rice vinegar
One half cup Mirin
Three fourths cup Shoyu
One fourth cup Ginger juice

Combine the water and kombu in a 3 quart sauce pan and bring to a boil,
remove the kombu and add the mushrooms. Lower the heat and simmer gently
for 1 hour. Strain the broth and add enough water to equal 2 quarts. Stir
in the remaining ingredients.

Serve over cooked Soba noodles, blanched broccoli florets, cauliflower,
julienned carrots and/or mung bean sprouts.

S: 4