Step 1

Heat the oil in a large saucepan over medium heat. Once hot, add the garlic, shallot, and ginger, and sauté for 2-3 minutes.

Step 2

Next, add the sliced Cremini mushrooms and shiitakes. Sauté for 2 more minutes. Add the water, vegetable broth cube, white miso, soy sauce, sugar, and Gochujang. At this point, you can also add the fried tofu cubes if using.

Step 3

Bring to a boil. Then reduce the heat to a simmer and let simmer for 10-12 minutes. In the meantime, sauté the greens and cook the noodles according to the package instructions.

Step 4

Taste the broth and adjust saltiness if needed. The broth should be slightly sweet and salty so do not hesitate to add more salt. Depending on the type of miso and vegetable broth cube used, you might have to add an extra 1/4 tsp of salt. On the other hand, if you find the broth too salty you can dilute with more water.

Step 5

To serve: Divide the drained noodles between two serving bowls and top with sautéed greens. Pour in the piping hot broth over the noodles with some mushrooms. Garnish with chopped green onions and a small sheet of roasted seaweed (nori). Serve hot.

Step 6

The broth will keep for up to 3 days in the refrigerator.