Chilled Soba with Tofu and Sugar Snap Peas

Ingredients

• 3 tablespoons ponzu sauce (not containing dashi)
• 1 tablespoon Asian (toasted) sesame oil
• 1 tablespoon sugar
• 10 ounces baby spinach
• 1 large dried shiitake mushroom
• 2 ½ cups water
• 8 (1-inch) pieces kombu (dried kelp)
• + 7 more ingredients
• • ½ cup soy sauce (preferably Japanese)
  • 1 pound dried soba noodles
  • 1 pound sugar snap peas
  • ¼ cup mirin (Japanese sweet rice wine)
  • 1 (14- to 18-ounce) package silken tofu
  • 1 cup thinly sliced scallions, divided
  • 2 tablespoons thin matchsticks of peeled ginger

Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water i...

View full recipe at Epicurious