Noodles

• Shirataki seaweed noodles or green tea soba noodles (both of these are green and work well)
  You can use any noodles you’d like. I suggest green tea soba for the best taste.

Broth

• 2 cups of water
• 1 dried shiitake mushroom rehydrated in water
• 1/2 teaspoon of dashi powder
• 1 piece of kombu
• 1 heaping tablespoon of miso paste
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• 1 teaspoon of Szechuan peppercorn
• 1 teaspoon of sesame oil Optional Furikake seasoning for topping

1. Drain and wash your noodles until the fishy smell is mostly gone. If you’re using another type of noodle follow the instructions on the noodle package.
2. Rehydrate the shiitake mushroom in a cup of water for about 2 hours. Save the water for the broth.
3. Bring the water to a simmer in a pot. Add the rest of the ingredients. Taste to see if it needs adjusting, you can add more soy if it needs more salt.
4. Cook your shirataki noodles in the broth for 10 minutes. If you’re using another type of noodle add the cooked noodles to the broth.
5. Serve and enjoy!