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!

Warm Bowl of Somen Noodle

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, salt
Egg

Optional: veggies and proteins

Directions:
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. In medium heat, sauté mushroom slices with cut white scallion pieces. Add salt. Saute 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 the soup pot, add an egg and gently swirl it around for the egg drop effecrt. 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.

Enjoy!

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