Wild Mushroom Noodle Soup

Method

1. 1Gently bubble stock with kombu, dried shiitake and ginger for 12 minutes; pour through a sieve (keep shiitakes, slice).
2. 2Heat sesame oil, brown quickly fresh mushrooms till deeply browned — 5 minutes.
3. 3Add the sieved broth back with sliced rehydrated shiitake.
4. 4Beat miso with a ladle of broth till smooth, then return to pot; never boil hard.
5. 5Cook noodles separately, split between bowls.
6. 6Wilt spinach in broth, ladle over noodles, scatter spring onion and nori shreds.