Instructions: To make the dashi, bring 3 cups water to a boil in a small saucepan. Wipe off the kombu, add to the boiling water, and let boil for 3 minutes. Add the bonito flakes, remove from the heat, and let sit for 30 minutes. Strain, then add the soy sauce, mirin, and lime juice; chill.

Bring a large pot of salted water to a boil over high heat. Add noodles, and cook until al dente, about 5 minutes. Drain in a colander, and rinse with cold water to stop cooking.

Using a vegetable peeler, shave the carrot into long strips. Use a Japanese turning slicer to cut the daikon radish and the beet into beautiful curls, or cut into a fine julienne with a chefs knife of mandolin.

Divide the noodles among four bowls. Divide the cut carrot, radish, beet, Japanese cucumber, snow pea shoots, and napa cabbage leaves attractively among the bowls. Pour in the dashi top each bowl with a little grated ginger, and serve immediately.

Makes 4 servings.

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