Recipe inspired by a NY Times recipe. I always feel like a home cooked bowl of hot soup noodle and this always hits the spot!

Ingredients

• Dried shitake mushrooms — about 12, dehydrated and thinly sliced
• Scallion — 3, slice the white parts and finely chop the green parts
• Vegetable oil — 2 tablespoons
• Soy sauce — 2 tablespoons
• Sesame oil — to taste
• Salt — to taste
• Egg — 1

Optional: veggies and proteins

Instructions

1. Dehydrate dried shitake mushrooms by soaking in water for 5 minutes. Cut into thin slices.
2. In a medium soup pot, add vegetable oil. On medium heat, sauté mushroom slices with cut white scallion pieces. Add salt. Sauté until brown, about 5 minutes.
3. Add water to pot and let it simmer and reduce a bit. Add soy sauce and salt to taste.
4. In a separate pot, boil water and pre cook somen noodles.
5. Back to the soup pot, add an egg and gently swirl it around for the egg drop effect. Toss in veggies and additional protein. We always have frozen broccoli and rotisserie chicken at home so we use that a lot.
6. Add in noodles. Top with sesame oil and green scallion.

I always stock these dried shitake mushrooms and this recipe just uses about 1/5 of the bag.

Enjoy!