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Ingredients

Serves 4

• FOR THE BROTH
• 4 chicken legs
• 1 square kombu (6 inches), optional
• 4 dried shiitake mushrooms, rinsed
• 1 medium onion, quartered
• 3 scallions, stems trimmed, chopped
• 3 garlic cloves, smashed
• 1 piece (3 inches) ginger, sliced
• 1 jalapeno chile, sliced and seeded
• 1 medium carrot, julienned
• 1 napa cabbage leaf, quartered lengthwise
• 8 to 10 cups water
• FOR THE SOUP
• 8 ounces soba
• 1 teaspoon toasted-sesame oil
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sake
• 1 small head napa cabbage, tough outer leaves discarded, thinly sliced (4 cups)
• 1 medium carrot, julienned
• 12 large shell-on shrimp
• 1 package (14 ounces) firm tofu, drained, patted dry, and cut into 1-inch cubes
• Scallions, thinly sliced, for garnish
• Chile Sauce

Description

Kombu, Or Dried Seaweed, Enriches The Broth, But If You Can\'t Find Any, You Can Still Make The Soup. The Broth Can Be Made Up To A Day In Advance.

Martha Stewart