Cold Buckwheat Noodles in Broth

CHILLED NOODLES IN TANGY BROTH

This is a great transitional recipe for the seasonal shift, as buckwheat is purported to have warming qualities, while the coolness of the dish is perfect for a warm Spring day's lunch.

1 package of buckwheat noodles / 1 quart of organic chicken or organic beef broth /Sea salt /Vinegar (rice vinegar is best, white vinegar will do) / 1 cucumber, peeled, seeded with a spoon, then sliced into thin strips, about 2 inches long /1 Asian pear, peeled and thinly sliced /Soft boiled egg - one for each person /1/2 cup sauteed shitake mushrooms /Ice cubes

1. Pour organic chicken or beef broth into a large bowl. Add 5 tablespoons of vinegar, stir gently, and taste.
2. Add a small amount of sea salt, to taste. If there is enough time before mealtime, put this bowl of broth in the refrigerator to chill.
3. Put buckwheat noodles into a large pot of boiling water and cook for 2-3 minutes. They should be taken out as soon as they are al dente - chewy, but not too soft. At this point, put noodles in a large colander and rinse two to three times with cold water. Allow noodles to rest in the colander for a few minutes or until excess water has been drained.
4. To serve, place a large handful of noodles in a large eating bowl. Add a small bunch of cucumber strips, a few pear slices, and one soft boiled egg (cut in half right before serving) to the bowl. Then use a ladle to add a generous amount of cold and tangy broth to the bowl, enough to cover about 75 percent of the ingredients. Place shitake mushrooms on top.