Cook the ramen noodles according to the package instructions, then drain.

Blend the sake lees, ground sesame seeds, and miso in a food processor or blender until smooth.

Cut the garlic chives into bite-sized pieces. Soak the wood ear mushrooms to rehydrate, then slice if large. Thinly slice the pickled mustard stem.

In a pot, combine the blended mixture from step 2 with water or kombu dashi and sesame oil. Heat until it comes to a boil, then add the wood ear mushrooms and pickled mustard stem. Simmer briefly.

Taste and adjust the seasoning with salt, and add black pepper to your liking.

Add the garlic chives and simmer briefly, then pour the soup over the cooked noodles in serving bowls.

Serve hot!

You can use other vegetables like bean sprouts, carrots, or cabbage if you like. The pickled mustard stem and garlic chives add great aroma.

If you have it, adding grated ginger or garlic to the soup makes it even tastier!