Cook noodles as package directs, rinse and set aside to drain. Prepare the broth. Bring water and kombu to a boil. Remove pan from the heat, add the bonito flakes, cover and allow the flakes to sink to the bottom of the pot. Remove the kombu (keep and use in other dishes), strain out the flakes and discard. Place the broth over a medium low flame. Add the shoyu and mirin, simmer 3 to 5 minutes. Squeeze the juice from the ginger into the broth. Place the noodles in bowls and pour the hot broth over. Garnish with green onions.
For another variation, garnish with shredded Eden Nori or Sushi Nori, Eden Shake, blanched greens, steamed vegetables, fresh or fried tofu, deep fried tempeh, or tempura vegetables.
1g fat (6% calories from fat),