5 dried shiitake mushrooms
8²∕³ cups water, divided
3 large eggs, refrigerated
¼ cup low-sodium soy sauce
¼ cup plus 1 tsp. mirin*, divided
12 oz. button mushrooms, sliced
1 medium yellow onion, quartered
3 cloves garlic, chopped
1-inch knob fresh ginger, peeled
2 bay leaves
1 tsp. sea salt, plus extra for seasoning to taste
3.5 oz. enoki mushrooms, rinsed, woody base removed
1 medium carrot, peeled and cut into matchsticks
2 heads baby bok choy, rinsed, trimmed and chopped
3 Tbsp. mild yellow miso* (optional)
½ tsp. togarashi*, plus extra for seasoning to taste
4 oz. dried wheat, egg or rice noodles
¼ cup chopped fresh cilantro leaves (no stems)
1 green onion, thinly sliced
• Day 1: Using cooking shears or a sharp knife, separate the shiitake caps from the stems. Reserve the stems. Rinse the caps with hot water, place them gill-side down in a bowl and cover with 1 cup tepid water. Let the mushrooms soak 8 hours or overnight.
• Meanwhile, prepare an ice bath by filling a small mixing bowl with ice cubes and water. Set aside.
• Fill a saucepan with water and bring to a boil over high heat. Using a ladle, gently place the cold eggs into the boiling water. Reduce the heat to medium-low and simmer 7 minutes. The water should be moving, but the eggs should not hit each other. Remove the cooked eggs and plunge them into the ice bath. When the eggs are cool to the touch, peel them.
• Combine the soy sauce, ¼ cup mirin and ²∕³ cup water in a quart-sized zip-close bag. Add the eggs. Seal and refrigerate overnight.
• Day 2: Remove the mushroom caps from the liquid. Slice them thinly and set aside. Pour the soaking liquid through a small strainer lined with a coffee filter or triple layer of cheesecloth and reserve the strained liquid.
• Fill a large pot with the remaining 7 cups water and bring to a boil over high heat. Rinse the reserved shiitake stems in hot water and add them to the pot. Add the button mushrooms, onion, garlic, ginger, bay leaves and 1 teaspoon salt. Reduce the heat to low and simmer 30 minutes. Turn off the heat and let cool 15 minutes.
• Pour the stock through a cheesecloth-lined strainer, reserving the liquid and discarding the solids. Return the liquid stock to the cooking pot, bring it to a boil over high heat, then reduce the heat to medium. Add the reserved shiitake liquid, sliced shiitake mushroom caps, enoki mushrooms, carrot, bok choy, miso and ½ teaspoon togarashi. Cook 10 minutes, until the vegetables are tender. Remove from the heat and stir in the remaining 1 teaspoon mirin.
• Prepare the noodles according to package directions.
• Meanwhile, remove the eggs from the marinade and slice in half vertically.
• Divide the soup and noodles equally among 6 bowls. Garnish each with fresh cilantro, green onions and half an egg. Season to taste with salt and togarashi.
* Available at Global Foods Market, 421 N. Kirkwood Road, Kirkwood, 314.835.1112, globalfoodsmarket.com