Soba Noodles in Homemade Broth

Noodle is my all-time favorite comfort food. I can have it any day of the week. The different types of noodles come in various shapes and texture--to name a few: soba, udon, ramen, egg noodles, vermicelli. The variation of cooking them is endless, as it can be stir-fry, used in soups or made into dumplings. This is my humble oodles of noodles, perfect of this wintry weather. Enjoy!
Ingredients:
3 cups of homemade broth
10 dried shitake mushrooms, soaked in water to soften
2 slices of fresh ginger
1 cup baby spinach (or any fresh vegetable of your choice)
1/2 lb cooked shrimp
1 tsp. Furikake (Japanese gourmet topping. I used the one with a combination of sesame seeds, nori & bonita flakes)
Cooked udon or soba noodles
Method:
1. In a large saucepan, add broth, ginger and bring to a boil. Sqeezed out most of the ater from the mushrooms and add to the soup. Turn heat to medium low and simmer for about 20 minutes.
2. Cook noodles according to the instructions on the packet. Drain and keep warm. Heat water in a saucepan and scald vegetables. Remove and drain vegetables, add in the shrimps to cook.
3. Serve noodles with hot soup, arrange vegetables, shrimps and sprinkle Furikake seasoning on top.
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