Nyumen

Method

1. 1 Simmer the dried halibut kombu broth for 12 minutes, then season with soy sauce and mirin.
2. 2 Soak the shiitake mushrooms for 25 minutes, then cook them in the broth for 10 minutes.
3. 3 Boil somen separately for exactly 80 seconds, then rinse with cold water and squeeze out the starch.
4. 4 Boil somen separately, not in the broth, because somen releases a lot of starch and will make the broth cloudy.
5. 5 Rinse the noodles with hot water and then arrange them in a bowl.
6. 6 Pour hot broth over the vegetables, then add blanched spinach, poached egg, and shredded ginger.

With an appliance

• Microwave 27 min

  Replace the mushroom cooking step in step 2: add the soaked mushrooms to the broth in a partially covered bowl, microwave at 800W for 7 minutes; a faster 3 minutes will soften the mushrooms evenly and the broth will evaporate less without needing to constantly monitor the heat. Step 3 still involves boiling the somen separately for 80 seconds to prevent the broth from becoming cloudy.