Noodle Bowl with Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu

cooking.nytimes.com

subheading: FOR THE BROTH:

6 to 8 dried shiitake mushrooms (or 1 ounce sliced dried shiitakes) or a small handful of dried porcinis or other dried mushrooms, rinsed

1 bunch scallions, sliced, or 1 leek, white and light green part only, cleaned and sliced

2 kombu strips

1 medium carrot, sliced thin

2 quarts water

subheading: FOR THE NOODLE BOWL:

6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or grapeseed oil

½ pound enoki mushrooms

6 to 8 ounces tofu, either soft or firm, to taste, marinated tofu or commercial seasoned tofu, diced

½ pound sugar snap peas, trimmed, strings removed

1 bunch scallions, thinly sliced, light and dark green parts kept separate

¼ cup chopped cilantro, plus sprigs for garnish

Directions at cooking.nytimes.com

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