MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Japanese, Poultry, Ew
       Yield: 10 cups
       8 oz Dried soba noodles
       8 c  Homemade chicken broth
       1 T  Finely grated fresh ginger
     1/4 lb Fresh shiitake mushrooms,
            -stems removed, slivered
            -(about 1 cup)
       2 T  Sake or mirin
       2 T  Tamari or reduced-sodium
            -soy sauce
       1 T  Rice-wine vinegar
       2 T  Miso paste
       1 c  Packed spinach leaves,
            -washed, dried & coarsely
       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.