kawahagi with buckwheat noodles in a light miso - Southern Ocean Express

Ingredients

• ½ leek end, chopped
• ½ small daikon, chopped
• 3 dried shiitake mushrooms
• mushroom stems from enoki
• 1 onion
• 1 clove garlic
• 3 cm piece kombu seaweed
• 1 tbsp dried anchovy
• 800 - 1000 ml water
• 3 tbsp white miso paste
• 1 large (or two small) kawahagi trunks
• 50 ml sake
• 75 ml mirin
• 1 tsp sugar
• 50 g soba noodles
• 2 tbsp grapeseed oil to fry mushrooms
• 50 g enoki mushrooms (stems previously removed to use in the soup – see above)
• 3 shiitake mushrooms (reserved from the soup – see above)
• 75 g oyster mushrooms
• pinch dirt(y) spring bay tasmanian wakame
• 1 stem spring onion greens, cut diagonally
• ½ sheet nori, julienned (roll it up and cut with scissors into 2 mm wide “noodles”)