Add <quantity>225<unit>g</unit></quantity> of soft wheat pasta flour to bowl

Add <quantity>15<unit>g</unit></quantity> of vital wheat gluten

Add <quantity>2<unit>g</unit></quantity> of salt

Mix to combine

Crack <quantity>2</quantity> eggs in a bowl and add <quantity>4<unit>g</unit></quantity> of lye water. Do not add more lye water than this amount

Whisk until homogenous

Add beaten egg and lye water to the flour mixture

Stir to incorporate the liquid into the flour

Knead until homogeneous. Form a ball and cover with plastic wrap

Rest dough in the fridge for 30m

Thinly slice <quantity>2<unit>tbsp</unit></quantity> of scallion

Thinly slice <quantity>1<unit>tbsp</unit></quantity> of peeled ginger

Add sliced scallion and ginger to a mortar and pestle

Crush ingredients

Add salt to taste and combine

Mix <quantity>1½<unit>tbsp</unit></quantity> of vegetable oil and <quantity>1<unit>tbsp</unit></quantity> of sesame oil in pan and heat to <temperature>120<unit>°C</unit></temperature>. Add to mortar and pestle and combine. Scallion Pesto is ready

Add <quantity>3<unit>tbsp</unit></quantity> of oyster sauce and <quantity>2<unit>tbsp</unit></quantity> of light soy sauce to a bowl

Add <quantity>2<unit>tbsp</unit></quantity> of dark soy sauce, <quantity>3<unit>tbsp</unit></quantity> of sake and <quantity>1½<unit>tbsp</unit></quantity> of sesame oil

Add <quantity>2<unit>tbsp</unit></quantity> of miso and <quantity>1½<unit>tbsp</unit></quantity> of palm sugar

Add <quantity>½<unit>tsp</unit></quantity> of minced garlic and <quantity>1<unit>tsp</unit></quantity> of grated ginger. Stir to combine

Transfer the mixture to a saucepan over medium heat. Cook for 10 minutes, stirring constantly, until it thickens slightly. If desired, strain for a smoother texture. The noodle sauce is ready.

Take dough out of fridge and roll out on work surface dusted with cassava starch. Rotate dough to obtain a rectangular shape

Cut dough in ½

Roll out each half of the dough into rectangles <quantity>2<unit>mm</unit></quantity> thick

Dust with tapioca starch, fold each end to the center and fold in half twice. Repeat process with other half of dough

Cut each dough into <quantity>2<unit>mm</unit></quantity> thick strips. Loosen the dough and reserve it in a nest shape. Dust with tapioca starch. Noodles are ready to cook

Fill a small pot with water and bring it to a boil

Prepare an ice bath in a small bowl

Carefully submerge <quantity>1</quantity> egg at room temperature in the boiling water and cook for 5m

Transfer egg to ice water to stop cooking

Peel egg and reserve

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a pan on high heat

Remove stem and score <quantity>1</quantity> shiitake mushroom. Quickly pan-roast it on both sides until golden. Reserve

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil

Add <quantity>½<unit>cup</unit></quantity> sliced shiitake and <quantity>½<unit>cup</unit></quantity> of oyster mushroom. Sauté until golden brown

Add <quantity>½<unit>cup</unit></quantity> of water to deglaze pan

Add <quantity>⅓<unit>cup</unit></quantity> of Noodle Sauce and toss until smooth and velvety

Simmer a pot of water on low heat. Add <quantity>120<unit>g</unit></quantity> of Noodles, cook until al dente and drain

Add Noodles to pan and toss to incorporate

Add <quantity>½<unit>cup</unit></quantity> of sliced bok choy and toss to incorporate

Transfer to a bowl, make a hole in the center and place the cooked egg

Add <quantity>1½<unit>tbsp</unit></quantity> of scallion pesto

Add korean chili flakes and white and black sesame seed mix to taste

Finish with the pan-roasted shiitake

The mushroom noodles are ready. Enjoy!