Soup:
600cc clear soup stock
70cc sake rice wine, pre-heated so that much of the alcohol has evaporated
45cc mirin, pre-heated so that much of the alcohol has evaporated
90cc light salty soy sauce
Dried bonito fish flakes (katsuo-bushi) to taste

2)Quickly pass the fried tofu under hot running water to remove the fat, and cut it into 3cm strips. Chop the greens roughly. Grate the ginger and radish separately and place to one side. Chop the spring onions into small bite-sized pieces.

3)Boil the clear soup stock, add the sake, mirin and soy sauce and bring to the boil. Add the katsuo flakes and remove from heat. Transfer to a colander and cover with a cloth.

4)Fill a large saucepan with water and bring to a rapid boil, then boil the buckwheat noodles in it.

5)In a separate saucepan, heat a very small amount of oil and stir-fry the fried tofu and greens rapidly. Add the chicken mince and soup stock and bring to the boil. Add the grated radish and remove from heat.

6)Place the noodles in a serving dish, along with the water in which they were boiled. Prepare the soup stock and serve it separately. Season with grated ginger, spring onions and shichimi.

2)Remove the dried shiitake from the water and finely mince. Add together with 100cc of the soaking liquid to the bowl of dried shrimp. Remove the shrimp and roughly mince. Return the minced shrimp back to the bowl.

3)Pour all the ingredients into a saucepan and heat. Add the sake, dark soy sauce, and mirin. As soon as it comes to a boil, remove the pan from the heat and transfer to a large bowl filled with chilled water to cool briskly. When cool, put in a refrigerator. (Refrigerate for 1 or 2 days for best results. However, a shorter time will suffice when you cannot prepare in advance.)

4)Put the eggs in a mixing bowl and pour on a generous amount of boiling water. Cover and leave for about 15 minutes. Shell and dunk in cold water. Remove only the yolks and set aside.

5)Boil a generous amount of water in a large saucepan and stir in the somen noodles. When it boils, add some water. When it boils once again, remove from the heat and drain the noodles in a strainer. Put the strainer in a larger bowl filled with chilled water to cool to some extent. Then rinse under running water and soak in chilled water with ice.

6)Quickly boil the prawns and slit flat open. Neatly arrange the somen noodles in individual serving bowls and add some ice cubes. Top with the prawns and egg yolks. Remove the dashi soup from the refrigerator and ladle into individual small bowls to serve as dipping sauce. Divide the grated ginger root and green onion rings to individual small dishes.