Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi Recipe

Ingredients

• 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
• 1 bunch scallions, sliced, or 1/2 cup chopped chives
• 1 4- to 6-inch stick of kombu
• 1 medium carrot, sliced thin
• A handful of mushroom stems, or a couple of dried shiitakes
• 5 cups water
• Soy sauce to taste
• Salt and sugar to taste
• 9 ounces soba noodles (1 package imported)
• 2 tablespoons dark sesame oil
• 1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)
• 6 ounces firm tofu, cut in small cubes
• 1 bunch scallions, cut lengthwise into threads
• 1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne
• 1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne
• 2 hardboiled eggs, cut into quarters
• 2 tablespoons seasoned rice vinegar
• Korean chili powder to taste (optional)
• Chopped cilantro or sprigs for garnish