8 oz Dried soba noodles
8 c  Homemade chicken broth
1 tb Finely grated fresh ginger
1/4 lb Fresh shiitake mushrooms,
-stems removed, slivered
-(about 1 cup)
2 tb Sake or mirin
2 tb Tamari or reduced-sodium
-soy sauce
1 tb Rice-wine vinegar
2 tb Miso paste
1 c  Packed spinach leaves,
-washed, dried & coarsely
-chopped
4    Scallions, finely chopped
1/4 c  Grated daikon radish

In large pot, bring at least 3 qts water to a boil.
Slowly add soba. When water returns to a boil, add
1/2 c cold water. Repeat steps of returning water to a
boil and adding cold water 2 or 3 times, until the
noodles are just tender (it will take 5 to 7 minutes
total.) Drain and rinse well, working your fingers
through the strands to separate them. Set aside.
Combine chicken broth and ginger in the large pot and
bring to a boil. Reduce the heat to medium-low, add
mushrooms and simmer for 8 minutes. Add sake or
mirin, tamari or soy sauce and rice-wine vinegar. In
a small bowl, whisk a ladleful of the broth with miso
to dissolve it; return the mixture to the pot, along
with spinach. Simmer for 2 minutes more and remove
from the heat. Divide the noodles among soup bowls and
ladle the soup over the top. Garnish with scallions
and daikon.