UDON Noodle Soup

1: Cook the noodles according to the package instructions. Drain and set aside for plating.

2: Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add the scallion, seaweed, ginger, garlic, mushroom stems, and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain or pick out veggies, and set aside.

3: Finish the soup: heat olive oil in a medium skillet over medium heat. Add the edamame, mushroom caps, and sea salt and gently saute until mushrooms are tender and edamame is warm.

4: Combine the desired amount of noodles and broth in a bowl, and top with the edamame, mushrooms, scallions, and chili crisp.