Ingredients:3 (7-oz) bundles buckwheat noodles
6 cups Basic Soup Stock
1/2 cup soy sauce
1/4 cup mirin
8 oz. boneless duck, thinly sliced
3 scallions, sliced diagonally
Instructions:Bring 2 quarts of water to a boil. Cook noodles al dente. Drain in a colander and run cold water over them. Drain again. To the Basic Soup Stock, add the soy sauce and mirin. Bring to a boil. Remove one cup of soup and reserve. Add the noodles and simmer. Meanwhile, in a small pan, cook the duck in one cup of the soup for 5 minutes. Add scallions and bring to a boil. Remove noodles and spoon into six individual bowls. As soon as scallions and duck mixture comes to a boil, pour over noodles in each bowl. Sprinkle with hichimi and serve.
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