Dashi With Soba Noodles

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1 strip kombu, about 7 inches long, wiped down with a damp cloth

1/2 cup bonito flakes (fish flakes)

2 tablespoons low-sodium soy sauce

3 1/4 tablespoons mirin (Japanese rice wine)

Juice of 1/4 lime

6 ounces soba noodles, cooked al dente and rinsed

1 small chayote, cut into fine julienne

1 medium carrot, peeled and cut into fine julienne

1 cup Kaiware sprouts

3/4 cup enoki mushrooms

1 small daikon radish, peeled and cut into fine julienne

1 tablespoon freshly grated ginger, for garnish

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