For the mushrooms

• 1 ½ cups japanese mushrooms, finely chopped (shiitake, maitake, shimeji, eryngii)
• 1 Tbsp sesame oil
• 1 Tbsp toubanjian
• 2 Tbsps sake
• 2–3 tsps soy sauce

For the broth

• 1 ½ cups soy milk, unsweetened and unflavored
• 2 Tbsps nerigoma (white tahini)
• 2 tsps miso paste
• 2 tsps vegetable stock concentrate (better than bouillon)
• 2–3 tsps toubanjian
• 1–2 tsps honey or sugar

For the noodles

• Leaves of one bunch rainbow chard, steamed 
• 1 bundle somen noodles per person

For topping

• La-yu (chili oil)
• White pepper
• Toasted and ground sesame seeds
• Chopped green onions