Instructions: 1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms, reserving 3 tablespoons liquid. Discard mushroom stems; thinly slice mushroom caps, and set aside.

2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, green onions, and bell pepper strips; stir-fry 1 minute. Add reserve mushroom liquid, soybeans, and mirin; stir-fry 2 minutes. Add soy sauce and pepper; stir-fry 1 minute. Serve over soba; sprinkle with sesame seeds.

Yield: 4 servings (serving size: 3/4 cup sauce and 1 cup soba).

Note: Substitute 4 cups hot cooked vermicelli (about 8 ounces uncooked very thin spaghetti) for the soba, if desired.

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