Ingredients
3 dried shiitake mushrooms
100 gram (3 ounces) dried somen noodles
1.5 litre (6 cups) water
2 tablespoon sake
2 tablespoon mirin
2 tablespoon light soy sauce
2 teaspoon dashi granules
2 tablespoon finely shredded lemon rind
Method
1. Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; slice caps thinly.
2. Meanwhile, cook noodles in medium saucepan of boiling water until tender; drain.
3. Bring the water, sake, mirin, sauce and granules to the boil in large saucepan. Reduce heat; simmer, uncovered, 10 minutes.
4. Divide noodles, mushrooms and rind among bowls; ladle over broth.
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