Step 1

Gather all the ingredients.

Step 2

Cut the meat into 1 inch pieces. Mince the ginger and garlic. Discard the bottom of shimeji and shiitake mushrooms and slice shiitake mushrooms. Finely chop scallions. Remove the shell and devein shrimps.

Step 3

In a medium saucepan, heat sesame oil over medium-high heat and add ginger and garlic when oil is hot.

Step 4

When fragrant, add (spicy) chili bean paste (Doubanjiang or La Doubanjiang) and stir constantly so it won’t burn.

Step 5

Add the meat and cook until no longer pink.

Step 6

Add the shiitake and shimeji mushrooms and cook until wilted.

Step 7

Add Menetsuyu and water and bring to a boil.

Step 8

Using a fine sieve, skim off the scum and foam if necessary.

Step 9

Lower the heat to medium-low and add miso and soy sauce in the soup and simmer for 5 minutes.

Step 10

Add the chopped green onions and rice vinegar. Turn off the heat and set aside.

Step 11

In a small saucepan, bring 1 ½ cup water to a boil. Add 1 Tbsp sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp (so you won’t overcook the shrimp). Drain and set aside.

Step 12

When all the toppings are ready, bring a big pot of water to a boil and cook the noodles. Make sure to separate each noodle when you drop them into the boiling water. Cook according to the package instructions, but keep the noodles al dente. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles into plates/bowls.

Step 13

Serve all the toppings on the noodles or on a separate plate. Pour the hot soup in a bowl. Serve the cold noodles, toppings, and soup and sprinkle katsuobushi in the soup right before eating. Enjoy!