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INGREDIENTS

4 oz. fresh organic shiitake mushrooms, destemmed and sliced, or ½ oz. dried organic shiitake mushrooms
1 cup hot brewed green or oolong tea
1 large garlic clove, crushed
1 tsp. fresh minced ginger root
2 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 Tbsp. mirin or sweet sherry
1 tsp. sesame oil
5 oz. noodles (somen, udon or soba)
Garnish options: 1 Tbsp. chopped cilantro; 3 green onions sliced thinly and toasted sesame seeds; or red-pepper flakes

PREPARATION

• If using dried shiitake mushrooms, soak them in the hot tea for 20 minutes; squeeze the liquid from the mushrooms and reserve the tea broth.
• In a wok, stir-fry the garlic and ginger root in hot oil for 20 seconds, until golden brown.
• Add the fresh or reconstituted mushrooms and stir-fry them for a few minutes.
• Add the soy sauce, mirin or sherry, sesame oil and reserved tea.
• Simmer for 5 minutes.
• Cook the noodles according to instructions on the packet.
• Ladle the mushrooms and broth onto individual servings of the noodles. Add a garnish, if desired.