Ramen

Boil water and remove it from the heat and add the shitake mushrooms to hydrate.

Cut the spring onion and reserve the white part on one side and the green part on the other. Cut the other variety of mushrooms (I use portobello). You can finely chop ginger if you like it (I don't use it).

After 25 minutes, strain the shitake mushrooms without discarding the broth. Cut half of the mushrooms and reserve the other half whole.

In a saucepan put two tablespoons of EVOO and add garlic, ginger, the white part of the spring onion, all the mushrooms and the choi bread. After 5 minutes add the water where the shitake mushrooms were hydrated and a little water and 2 tablespoons of soy sauce. Let it simmer for 20 minutes.

Add the noodles and when they are boiled, remove the broth in a bowl and add 2-3 tablespoons of miso. The miso cannot boil, so we add it at the end, without fire. Add it to the rest of the pan once it is dissolved.

Serve adding the hard-boiled egg and the green part of the spring onion.