- Soak the shitaki mushroom in water. Squeeze out the shitaki. Cut into julienne. Save the juice, to be used in broth.
- Shred the cabbage.
- In wok, on medium high heat. Add in oil, ground pork, butter first quarter, kikkoman, onion, carrots, shitaki mushroom, butter 2nd quarter, japanese miso shitaki mushroom juice and water. Season. Adjust the taste with soy sauce, salt, pepper and the rest of the butter.
- In a pot, on. A medium high heat. Boil water. Add in noodles. Cook for 1 minute.
- Add in noodles in the broth. Add in cabbage and green belll pepper. Cook until water is absorbed and thicken. Season.
- Transfer to plate. Add in bonito flakes, spring onion and benishoga. Cover.
The Insured Traveler 
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