Trim the roots off the shimeji mushrooms and rinse them briefly. Bring water to a boil, blanch the mushrooms for 2 minutes, then remove and drain well. Set aside.

Beat the eggs. Add a little vegetable oil to a skillet and cook the eggs over medium-low heat to make a thin omelet.

Bring a pot of water to a boil and cook the rice noodles until tender. Drain, then rinse the noodles under cold water to cool and firm them up.

Drain the noodles well and place them in serving bowls.

Bring 6 1/3 cups water (about 1500 ml) to a boil. Add the dashi powder and soy sauce (for color). Once done, let the broth cool.

Top the noodles with the mushrooms and egg strips, then pour a suitable amount of the cooled broth over them.

This refreshing and appetizing noodle bowl is perfect for hot summer days.