Japanese style miso Lamian Noodles

1. Prepare the ingredients, soak the skirt vegetables in warm water, and add the Mingmen roll to the Japanese dish. Here, I have replaced it with crab willow.

2. Mushroom cutting knife, finely chop the scallions. There are no other vegetables at home, so we used baby bok choy here and cut it slightly.

3. Mix miso, ginger powder, garlic powder, chicken essence, monosodium glutamate, salad oil, and seasoning sauce (which can be replaced with wine sauce) evenly.

4. Making soup base: Add 400ml of water to the pot, add a spoonful of the prepared miso sauce, stir and bring to a boil, then turn off the heat.

5. Boil the sliced beef, crab fillet, shiitake mushrooms, bok choy, and baby bok choy until cooked and remove for later use.

6. After boiling water in the pot, put in the noodles and cook until done.

7. Take out the cooked noodles and put them in a bowl. Pour in the base of the miso soup, then remove the shell of the boiled egg and cut it in half.

8. Put all the side dishes into a bowl, and finally add the scallions.