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Soba

��INGREDIENTS: 4 cups water, 10g dried kelp, Ingredient A(15 Dried anchovies , 20g dried shaved bonito, 3 Shiitake Mushrooms, 1/2 onion, 1 clove of Ginger peeled and finely cut, 1 scallion) 2/3 cups soy sauce, 2 Tbs rice wine, 2 Tbs red wine, 1 Tbs sugar, 480g buckwheat noodles, 1.5 gallons water, 1 Tbs radish juice, hint of thinly sliced roasted seaweed, 1 Tbs chopped green onion, 1 tsp wasabi
��DIRECTIONS: To make broth, soak kelp in cold water for 2~3 hours. In a pot, combine ingredients in A with kelp and boil for 5 minutes. As soon as water boils, remove kelp and continue to boil for another 5 minutes. Turn off the heat and remove all and discard except broth. Add soy sauce, rice wine and sugar to the broth. Boil for 5 more minutes. Turn off the heat and refrigerate broth.
Cook noodles in rapidly boiling water until done. Drain noodles. Put grated radish, green onion and wasabi into each broth. Serve noodles on a flat dish and sprinkle with sliced seaweed. To eat, dip lightly in sauce.