Noodles in a Cilantro Broth with Crispy Fried King Oyster Mushrooms

Begin with the broth. Cut the onions in half, leaving the skin on. Heat a dry frying pan on high heat and fry the onions cut-side down so that they burn. Add the onions, shojin dashi, ginger, cinnamon stick and star anise to a saucepan. Bring to boil, then leave to cook for about 15 minutes. Take off the heat. Add the vinegar and then the cilantro. Stir a few times, cover with the lid and leave to stand for around 20 minutes. Strain and season with a little salt.

Heat the oil in the frying pan over a medium heat. Add the mushrooms and fry for about 5 minutes, stirring, until they get crispy and take on a little color.

Bring the broth to boil, add the noodles and stir. Cook for 3-4 minutes until soft.

Place the noodles in a deep dish and pour a little of the warm broth over them. Top with the mushrooms, spring onions, coriander, basil, lime and a few drops of Sichuan pepper oil.