Japanese Style noodle dish revised.

As prominsed, I got out my cookbook called Japanese Hot Pots and found a mushroom type broth.  Missing was mirin, dashi, and more soy sauce.  I added bout 2 T of soy sauce and misin to my left over sauce.  I ws out of dashi, but cut up 2 sheets of Yaki Nori and added that to the broth.  This made a big difference to the broth.  Much more tasty.  So lesson learned, when something looks good in Bon Appetite and they call it (country) style, go to the source and make the real thing.