Buddhist Winter Stew - cooking recipe

Ingredients

8 cups vegetable stock
1 6\" x 4\" piece of kombu
1/2 cup sake
1/2 cup quinoa, prepared
2 tablespoons wakame or other dried seaweed
1 teaspoon ginger, grated
7 ounces firm tofu (1/2 block), drained and cubed
1/2 cup edamame, shelled
1/4 cup daikon radish, shredded
1 carrot, shredded
1 rib celery, diced
2 teaspoons soy sauce
1 teaspoon dark sesame oil
1 teaspoon shichimi togarishi
1/2 teaspoon white pepper
1 teaspoon sea salt
1 tablespoon white miso, dissolved in 2 tablespoons warm water
8 ounces udon noodles, cooked
1 sheet nori, shredded
2 teaspoons black and white sesame seeds, toasted
SHICHIMI TOGARISHI:
Dried hot chilies
Szechuan peppercorns
Hemp seeds, sterilized (or substitute black sesame seeds)
White sesame seeds
Black poppy seeds
Dried orange peel, crushed
Shredded nori

Preparation

Wipe kombu clean with a damp cloth, do not place under running water. Place kombu in a large pot with vegetable stock and sake and heat. Just before the stock reaches a boil, turn off the heat and remove the kombu, reserving for another use. Meanwhile, place the dried seaweed in a bowl and cover with warm water. After about 10 mintues, drain the seaweed and set aside. Bring stock back to a slow simmer and add ginger, tofu, edamame, daikon, and carrot. Simmer for 5 minutes over medium heat. Add soy sauce, sesame oil, shichimi togarishi, white pepper, and sea salt. Let simmer for 5-10 more minutes to allow the flavors to properly blend. Add rehydrated seaweed and the quinoa at this point, and remove from heat. After stew has stopped simmering, stir in the miso-warm water mixture. Divide the udon noodles into soup bowls and ladle stew over top. Garnish with a bit of shredded nori and a pinch of toasted sesame seeds.

For the SHICHIMI TOGARISHI:
Place equal parts of all seven ingredients in a spice mill or coffee grinder and grind to a coarse powder.