kishimen with mushroom & miso soup

ingredients:

• 19 ounces cooked kishimen
• 3 1/2 ounces shiitake
• mushrooms
• 3 1/2 ounces package shimeji
• mushrooms
• 2 ounces package enoki
• (snow puff) mushrooms
• 1/2 ounce long green onion
• or leek
• 2 1/2 cups bonito soup stock
• 2 tablespoons red miso
• If you want, you can also add shichimi (seven-spice seasoning).

step 1:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half. Cut off the roots of the shimeji mushrooms.

step 2:

Thinly slice the green onion (or leek).

step 3:

Pour the bonito soup stock into a pan. Bring to a boil on medium heat. Add all the mushrooms. Boil for about 4 minutes. After boiling, put some stock into a ladle. Add the red miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup.

step 4:

Add the cooked kishimen and cover the pan and boil for 1 minute. Remove from heat.