First, soak the dried shiitake mushrooms in warm water for about 1 hour. After soaking, squeeze them well and strain their soaking liquid (you'll need some of it; save the rest to drink if you like, as it's good for your immune system).

Chop the onion and sauté it in a pan with a drizzle of olive oil until softened.

When the onion is translucent, add the grated ginger and a pinch of red pepper flakes. Let it cook for about a minute, then gradually add the vegetable broth and a ladle of the mushroom soaking liquid. Simmer over low heat until reduced by half.

Meanwhile, in a large skillet, heat a drizzle of extra-virgin olive oil and add the garlic clove, cut in half and with the core removed. When the garlic is golden, remove it. Add the squeezed mushrooms (cut them into pieces if they're too large) and sauté for a few minutes. Increase the heat and add the white wine. Once the wine has evaporated, cook the mushrooms for 10-15 minutes, stirring often and adding a ladle of mushroom soaking liquid as needed. Season with salt and pepper.

While the spaghetti is cooking, blend the reduced broth with an immersion blender. Add the miso paste and 1 tablespoon cornstarch, stirring over low heat until completely dissolved.

Serve your spaghetti topped with a generous sprinkle of crushed or blended hazelnuts. Enjoy!