Directions
1Heat oil, sauté garlic and ginger till aromatic.
2Add in scallions and cook for a minute of so.
3Add mushrooms and cook till slightly shrunk.
4Add in one cup of water and scrape the pan to remove all the garlic-ginger stuck to the bottom.
5Boil for a minute and add in remaining water. Continue boiling till reduced slightly. Add in miso paste, soy sauce, honey, rice wine vinegar and salt. Taste and adjust seasoning.
6Turn off the heat and strain the broth. Remove mushroom pieces to use for topping.
Assemble:
1In a bowl, put some boiled noodles, pour over the broth, top with desired toppings and serve immediately.
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