Preparation

Step 1

Place the 200g of dried Japanese mountain shiitake in a container.

Step 2

Add the 1L of alkaline water in the same container and cover. Let them infuse for 8h before straining. Keep both water and mushroom.

Step 3

Add all the kelp into the mushroom water. Bring to simmer, but do not boil. Keep simmering for 1h.

Step 4

Strain and keep the kombu aside. Julienne both the kombu and the mushrooms, before setting them aside.

Step 5

Heat the 20ml of non-roasted sesame oil in a pot.

Step 6

Add and cook the peeled and chopped onions on low fire until melted.

Step 7

Add the 15g of peeled and micro planned garlic into the pot.

Step 8

Add the 15g of peeled and micro planned ginger into the pot. Once fragrant, add 500ml of mushroom dashi.

Step 9

Add 20g of white miso in the broth.

Step 10

Add 300ml of oat milk in the broth.

Step 11

Add 20g of Asian sesame paste in the broth. Blend and strain, before bringing back to heat.

Step 12

Rinse and divide the 400g of W0W® Noodle into 4 bowls.

Step 13

Steam the 1 pc of corn in husk for 45 minutes. Remove the kernel and divide into 4 bowls.

Step 14

Peel the carrot and slice at 2mm, before dividing into 4 bowls.

Step 15

Clean, slide and divide the 2 pcs of spring onions into 4 bowls.

Step 16

Add in each bowl 1 tbsp of mushroom julienne and 1 tbsp of kombu julienne before pouring over the hot broth.

Step 17

Distribute evenly the 20ml across the 4 bowls.

Step 18

Peel and slice the 40g of black fermented garlic before adding equally to each bowl.

Step 19

Divide the 20g of sesame seed across 4 bowls.