Japanese mushroom soup with egg noodles

Ingredients:

• 60 g (about 2 cups) of dried mushroom mix (such as porcini or shiitake)
• 450 g fresh mushrooms (such as shiitake or crimini mushrooms), sliced ​​very thinly
• 225g cooked udon noodles (or somen, soba (buckwheat), or ramen noodles)
• 30-60 grams of winter honey mushrooms (optional)
• 10 tbsp of water
• 10 coin-sized pieces of fresh ginger
• 5 crushed garlic cloves
• 1 tbsp (15 g) unsalted butter
• Coarse salt and ground black pepper
• 4 eggs category CO
• 1/4 tbsp. semi-dry sherry
• 1 tbsp soy sauce
• 4 green onions, thinly sliced ​​diagonally (green parts only)
• Gomasio or sanse pepper as a seasoning

Preparation:

1. In a large soup pot, bring the water with the dried mushrooms, ginger, and garlic to a boil. Reduce the heat to a simmer and simmer for 30 minutes. Turn off the heat and let steep for another 30 minutes.
2. While the broth is steeping: Melt the butter in a large nonstick skillet over high heat. Add the sliced ​​mushrooms and sauté until crisp and golden brown, about 10 minutes. Season the mushrooms with salt and pepper to taste and divide them into 4 soup bowls in equal portions.
   
   Place the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and cook until soft-boiled, 3-4 minutes. Rinse the eggs immediately with cold water.
3. Strain the broth. Reheat and add sherry, soy sauce, and salt to taste. Place equal amounts of noodles, honey mushrooms (if using), and green onions in each bowl.
   
   Crack an egg into each bowl (peel them very carefully to keep their shape, or use a small spoon to loosen the shells). Pour 2 cups of hot broth into each bowl. Sprinkle the soup with gomasio or sansei pepper (optional) and serve immediately.