Soba Cod & Mushroom Soup

1 . Stage

Make dashi: In a medium pot over medium-low heat, combine water and kombu. Slowly warm mixture until it is almost boiling, about 10 minutes. Skim any bubbles that float to the surface and discard.

2 . Stage

Remove kombu from pot and discard, or save for future use. Add bonito flakes to pot and bring mixture back to a boil. Reduce to a simmer and cook 30 seconds, then remove pot from heat. Let mixture sit for 10 minutes, until the bonito flakes sink to the bottom of the pot. Strain mixture through a fine mesh strainer into a bowl or large measuring cup, then stir in soy sauce.

3 . Stage

Prepare soba noodles according to package instructions, then rinse with cold water, drain well, and divide into serving bowls.

4 . Stage

In a medium pot, heat oil over medium heat. Add mushrooms and let cook, undisturbed, until undersides are golden, 3 to 4 minutes. Stir and continue cooking until mushrooms are tender and have lost most of their moisture, about 3 minutes more.

5 . Stage

Add dashi to pot with mushrooms, cover, and bring to a simmer. Lower cod pieces into broth cover with a lid, and simmer until fish is opaque and cooked through, about 3 minutes. (It should easily flake with pressure from a fork.)

6 . Stage

Add a piece of fish to each serving bowl. Taste broth and season with more soy sauce if necessary, then divide between bowls. Top with preferred garnishes.