I love making this dish especially when I am feeling a little weak and need something gentle for my stomach. Once you simmer mushrooms in a rich dashi-based broth, pour it into serving bowls and dip cold noodles in it to enjoy. The mushrooms adds the nice savory flavors to the broth. And, I love to use a generous amount of thinly-sliced ginger for both flavor and helping my body stay warm after having the dish. It’s so soothing and you can keep eating more and more. This dish is also nice to serve for a larger group. You can also change around the ingredients to cook in the broth for fun. For a vegan version, you can make with kombu dashi or vegetable dashi instead of kombu & bonito dashi.