Noodles in a Cilantro Broth with Crispy Fried King Oyster Mushrooms

1 lb 5 oz (600 g) king oyster mushrooms

3 tablespoons rapeseed (canola) oil

6 wheat noodle nests

Sea salt

2 white onions, skin on

4 cups (1 liter) shojin dashi

3/4 in (2 cm) ginger root, sliced

1 cinnamon stick

1 star anise

2 tablespoons rice vinegar

½ bunch fresh cilantro

Salt

6 tablespoons spring onions (scallions), finely chopped

Cilantro leaves

Thai basil leaves

2 limes, cut into wedges

Sichuan pepper oil

Black pepper and sea salt

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.