Soba Noodles in Mushroom Broth with Taro and Kabocha Squash

Ingredients

• 10 dried shiitake mushrooms
• 5 Cups boiling water
• 1 Pound refrigerated or frozen precooked soba noodles (if frozen, do not thaw)
• 1/2 Cup light soy sauce
• 1/3 Cup mirin
• 1/2 Teaspoon Asian sesame oil
• 1/2 Teaspoon granulated sugar
• 2 Tablespoons sake or mirin
• 12 Ounces small taro roots, trimmed, peeled, rinsed, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
• 4 Ounces daikon, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
• 1 medium-sized carrot, peeled and cut on a bias into 1/4-inch-thick ovals
• 1 naga negi, white and light green part only, trimmed and cut on a bias into 1/4-inch-thick ovals
• 3 1/2 Ounces bunashimeji mushrooms, trimmed and pulled apart
• 1 Pound kabocha squash, seeded, unpeeled, and cut into bite-sized cubes
• Shichimi togarashi, for serving

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