Michael Natkins Soba Noodles in Shiitake Shoyu Broth with Spring Vegetables

Ingredients

• 2 cups dried shiitake mushrooms
• 1 piece kombu seaweed (6 to 8 inches long)
• 1⁄2-inch piece fresh ginger, peeled
• 4 garlic cloves, coarsely chopped
• 8 cups water
• 4 medium leeks, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned
• 3 tablespoons shoyu (Japanese soy sauce; see headnote), plus additional as needed
• 4 large eggs
• 1 bunch thick asparagus, tough ends removed and lightly peeled
• 1 tablespoon vegetable oil
• Kosher salt
• 9 ounces soba noodles
• 12 ounces soft tofu, cut into 1⁄2-inch cubes
• 2 scallions, white and light green parts only, thinly sliced on the diagonal
• Toasted sesame oil

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