Yield: 1 serving | Time: 15 minutes

Ingredients

• 1 serving dried Japanese udon noodles

• 2-3 shiitake mushrooms

• 1 green onion stalk

• 1 egg

• 1 handful enoki mushrooms

• 2 tbsp cannabis infused chili oil

• 1 tbsp miso paste

• 400ml mushroom broth

• 2 tbsps tamari or soy sauce

• 1 tsp salt

Instructions

1. Boil two separate pots of hot water - one will be for soft boiling the egg, and the other one will be for cooking the noodles. Once the water hits boiling pot, add the noodles and egg. Set the timer for 7 minutes for both. Once the egg is finished cooking, immediately place it into an ice bath to prevent the yolk from cooking. Strain the noodles with a colander and run under cold water.

2. Pour the chicken broth into a third pot, and bring to simmer.

3. Add miso paste, fish sauce, and 1 tsp of tamari to the chicken broth.

4. Add the shiitake mushrooms to the chicken broth. Add the enoki mushrooms just before you’re about to start plating. Usually shiitake mushrooms take 4-5 minutes to cook - this will also help the broth absorb the umami flavour.

5. Slice the green onions into thin slivers and set aside.

6. Peel the egg and place it into a small bowl with tamari. You want the egg to sit in the tamari for a few minutes (if you can make this the night before it’s even better!)

7. Grab a large noodle bowl and add a handful of noodles.

8. Add the broth with the mushrooms, and garnish with the green onions and egg. Fill your bowl with the miso broth.

9. Drizzle the cannabis infused chili oil on top of the egg and noodles.

10. Enjoy!