Cooking Instructions
- 1
Soak Shiitake mushrooms in 1 cup of boiled water for at least 3 hours.
- 2
Heat sesame oil in a large pan. Add finely diced onions and cook until translucent.
- 3
Add finely diced garlic to pan and saute for a minute or so before lowering heat.
- 4
Cut rehydrated shiitake mushrooms into thin slices. Add sliced mushrooms as well as the soaking liquid to the pan and bring to a simmer.
- 5
Add minced ginger, as well as vegetable stock and 2 cups of boiled water. Allow to simmer for a few minutes.
- 6
Pour the vegetables and stock through a fine sieve. Return the liquid to a pot and bring to a gentle simmer. Return about half of the sliced mushrooms to the simmering liquid.
- 7
Transfer the strained onions, garlic and mushrooms to a jug and add the mirin, miso, and soy sauce (I used a combination of dark soy sauce and reduced sodium soy sauce) to the vegetables. Use a stick blender to create a smooth paste.
- 8
Add paste to simmering broth and whisk until well combined. Add more soy sauce, miso, salt or pepper to taste.
- 9
Prepare the egg noodles by soaking them in boiled water for about 15 minutes, or until soft.
- 10
Divide noodles between serving bowls. Ladle over the miso broth and garnish with toasted sesame seeds, nori sheets, chopped spring onion and chillies, and a soft boiled egg. Enjoy 🍜😍💛
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