Mushroom Soba Noodle Soup

Heat the broth in a medium pot. Add the sake, mirin, and soy sauce. Bring to a simmer and cook, partially covered, for about 10 minutes (you want to cook off the alcohol in the sake). Taste and adjust seasoning - adding more mirin for sweetness or more soy for salt, if you like.

Add the cabbage, cover, and cook until the cabbage is completely wilted, about 3 minutes.

Meanwhile, bring a pot of salted water to a boil and trim and cut the mushrooms into bite-size pieces if they are large.

Add the mushrooms to the broth, cover, and cook until the mushrooms and cabbage are tender, about 8 minutes. Add the arugula, cover, and cook until the arugula leaves are wilted, about 3 minutes. Put large pieces of tofu on top of everything else, cover, and simmer until tofu is heated through, about 2 minutes.

Meanwhile, cook the soba noodles in the boiling salted water until they're tender to the bite. Drain the noodles and divide them between 4 large bowls.

Top the noodles with the vegetables, one piece of tofu each, and plenty of broth. Garnish with chile powder, if you like.

Makes 4 servings Mushroom Soba Noodle Soup .