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.